MSG Free Pomarola Fresh Tomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.8

(5)

This is the kind of sauce that reminds you why Italian cooking has endured for centuries — nothing but ripe plum tomatoes, sweet aromatics, fresh basil, and good olive oil, slowly coaxed into something deeply flavorful and silky smooth. For anyone avoiding monosodium glutamate, jarred and canned sauces can be a minefield of hidden additives and flavor enhancers, but this recipe sidesteps all of that entirely. Every single ingredient is whole and recognizable, so you know exactly what's going into the pot. The technique is straightforward: soften onion, carrot, and celery in olive oil, build in the garlic and tomatoes, then let everything simmer low and slow until the sauce thickens and concentrates. Passing it through a food mill at the end gives you that restaurant-quality smoothness without any shortcuts. A finishing drizzle of extra-virgin olive oil pulls it all together with a subtle richness that no store-bought version can replicate. Make a big batch and freeze portions — this is the kind of foundational sauce that makes weeknight cooking feel effortless.

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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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