High Fructose Corn Syrup Free Pomarola Fresh Tomato Sauce
This is the kind of tomato sauce that makes you question every jar you've ever opened. 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. A handful of fresh basil stirred in at the end adds a brightness that no shelf-stable product can replicate. Passing everything through a food mill gives the finished sauce that silky, restaurant-quality texture — smooth, thick, and glossy with good olive oil. The beauty here is that every single ingredient is whole and unprocessed, which means none of the sweeteners or additives that sneak into commercial pasta sauces. That tiny pinch of sugar is the only sweetener in the pot, and it's there to balance acidity, not to mask cheap ingredients. Spoon it over pasta, use it as a pizza base, or freeze a batch — this is the sauce you'll come back to all season long.
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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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