Mustard Free Pomarola Fresh Tomato Sauce
This is Italian home cooking at its most honest — ripe plum tomatoes, sweet aromatics, fresh basil, and good olive oil, slowly simmered down into something deeply flavorful and silky smooth. The soffritto of onion, carrot, and celery builds a savory backbone before the tomatoes even hit the pot, and that long, unhurried simmer is what transforms everything into a sauce worth spooning straight from the pan. Passing it through a food mill at the end gives you that classic, velvety texture that jarred sauces can never quite replicate. For anyone navigating mustard sensitivities, this recipe is a genuinely clean option — every single ingredient is straightforward produce, olive oil, and seasoning, with zero hidden condiments or spice blends to second-guess. Store-bought pasta sauces and pre-made marinades are notorious for sneaking in unexpected ingredients, so making your own from scratch is one of the smartest moves you can make. This sauce is endlessly versatile — toss it with pasta, spoon it over polenta, or use it as a base for braised proteins. Once you taste how good a simple, from-scratch tomato sauce can be, it's hard to go back.
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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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