Gut Friendly Pomarola Fresh Tomato Sauce
This is the kind of sauce that reminds you why simple cooking is often the best cooking. Ripe plum tomatoes are simmered low and slow with onion, carrot, celery, and garlic until they completely break down into something deeply savory and naturally sweet. Passing everything through a food mill at the end gives you a silky, smooth finish without any skins or seeds — just pure, concentrated tomato flavor. The whole ingredient list is clean and plant-based, with no processed additives, refined starches, or anything that tends to aggravate a sensitive digestive system. Extra-virgin olive oil and fresh basil round things out in a way that feels nourishing rather than heavy. It's the kind of sauce you'll want to keep in the fridge all week — spooned over pasta, stirred into soups, or used as a base for whatever you're cooking next.
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Learn more →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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