Gluten Free Pomarola Fresh Tomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.8

(5)

This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and nothing else standing between you and a deeply flavorful sauce. The vegetables simmer low and slow until everything collapses into something rich and fragrant, then the whole pot gets passed through a food mill for that silky, restaurant-quality finish. Because every single ingredient here is naturally free of gluten, there's no label-checking or substitution stress involved — just straightforward, wholesome cooking. Jarred sauces often hide thickeners or additives that can be a real concern, so making your own from scratch is both safer and genuinely more delicious. The basil goes in right off the heat, which keeps it bright and aromatic rather than muddy, and that final drizzle of olive oil pulls everything together beautifully. Spoon it over your favorite gluten-free pasta, use it as a pizza base, or freeze it in batches so you always have something this good ready to go.

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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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