Nutmeg Free Pomarola Fresh Tomato Sauce
This is Italian cooking at its most honest — ripe plum tomatoes, a soffritto of onion, carrot, and celery, a handful of fresh basil, and good olive oil doing all the heavy lifting. The long, slow simmer lets the tomatoes break down completely before the sauce gets passed through a food mill, giving you something silky and deeply flavored that no jar from the grocery store can touch. Many classic tomato sauces sneak in warm spices during the cooking process, but this one stays clean and bright, relying entirely on the natural sweetness of the vegetables and the fragrance of fresh basil. That makes it a genuinely safe and satisfying choice when you need to avoid nutmeg or similar spices without sacrificing any depth. The finishing drizzle of extra-virgin olive oil stirred in at the end rounds everything out beautifully. Make a big batch, because this sauce freezes like a dream and will make weeknight pasta feel like something special.
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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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