Hazelnut Free Pomarola Fresh Tomato Sauce
This is Italian home cooking at its most honest — ripe plum tomatoes slowly coaxed down into a silky, deeply flavored sauce with nothing but good olive oil, aromatics, and a handful of fresh basil. The soffritto of onion, carrot, and celery builds a savory backbone that makes this taste like it simmered all day, even though the whole process is straightforward and hands-off once everything is in the pot. Passing the cooked sauce through a food mill is the move that takes it from rustic to restaurant-smooth, giving you that glossy, spoon-coating consistency you want clinging to pasta. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-reading anxiety or cross-contamination worry — just clean, whole produce and pantry staples. It's the kind of sauce worth making in a big batch and freezing in portions, because having it on hand means a genuinely great weeknight dinner is always twenty minutes away. Toss it with spaghetti, spoon it over polenta, or use it as a base for braised chicken — it's endlessly versatile and completely unfussy.
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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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