Lupin Free Pomarola Fresh Tomato Sauce
There is something deeply satisfying about a tomato sauce made entirely from scratch, and this classic Italian pomarola is the kind of recipe that reminds you why the simplest ingredients often produce the most extraordinary results. Ripe plum tomatoes are simmered low and slow with onion, carrot, celery, and garlic until they completely break down into something silky, sweet, and intensely flavored. Passing the cooked sauce through a food mill gives it that smooth, restaurant-quality finish that jarred sauces simply cannot replicate. A handful of fresh basil stirred in off the heat and a final drizzle of good olive oil bring everything together with brightness and depth. For anyone navigating lupin-free eating, this sauce is a genuinely safe and satisfying staple — every single ingredient is a whole food with no hidden legume derivatives to worry about. It works beautifully over pasta, spooned onto pizza dough, or used as a base for braised dishes, and it freezes exceptionally well so you can make a big batch and have it ready whenever you need it.
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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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