Macadamia Free Pomarola Fresh Tomato Sauce
This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and nothing else standing in the way. The sauce simmers low and slow until the tomatoes completely break down, concentrating into something deeply savory and naturally sweet. A soffritto of onion, carrot, and celery builds a quiet backbone of flavor, while fresh basil stirred in at the end keeps things bright and fragrant. Passing everything through a food mill gives you that silky, restaurant-quality texture that jarred sauce simply cannot replicate. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden nuts or cross-contamination from specialty ingredients. Spoon it over pasta, use it as a pizza base, or freeze a batch for the weeks when you need a homemade shortcut — this sauce earns its place in regular rotation.
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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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