Ginger Free Pomarola Fresh Tomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.8

(5)

This is Italian home cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and fresh basil slowly coaxed into something silky and deeply flavorful. The soffritto base of onion, carrot, and celery builds a savory sweetness that makes the sauce taste like it has been simmering all day, even though the whole process is straightforward and unfussy. Passing everything through a food mill at the end is the move that separates this from a chunky weeknight sauce — you get a smooth, glossy result that clings beautifully to pasta or soaks into a piece of crusty bread. For anyone avoiding ginger, this recipe is a natural fit because the flavor comes entirely from vegetables, herbs, and quality olive oil with zero warming spices in sight. There are no hidden ingredients to second-guess, just a clean, classic lineup you can read at a glance. Make a big batch and freeze it in portions, because once you have this in the freezer, jarred sauce is going to feel like a real step down.

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Ingredients

6 servings

3 lbs ripe plum tomatoes (about 10–12), roughly chopped
4 tbsp extra-virgin olive oil
1 medium yellow onion, roughly chopped
1 medium carrot, roughly chopped
1 celery stalk, roughly chopped
3 garlic cloves, smashed and peeled
½ tsp sugar
1 tsp kosher salt, plus more to taste
¼ tsp black pepper
8 fresh basil leaves

Instructions

1
Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and cook, stirring, until fragrant, about 1 minute.

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