Mushroom Free Pomarola Fresh Tomato Sauce
This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and fresh basil coming together into something deeply satisfying. The soffritto base of onion, carrot, and celery builds a quiet sweetness that balances the acidity of the tomatoes beautifully, and the long, unhurried simmer does all the heavy lifting. Passing the sauce through a food mill at the end gives it that silky, restaurant-quality finish you just can't get from a jar. For anyone navigating a mushroom-free kitchen, this kind of from-scratch sauce is a genuine relief — so many store-bought tomato sauces sneak in mushroom extract or umami boosters, but here every single ingredient is visible and straightforward. The whole thing is built on produce, pantry staples, and patience, with zero hidden surprises. Spoon it over pasta, use it as a pizza base, or ladle it onto braised meats — it's the kind of versatile sauce worth making in a big batch and keeping close.
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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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