Oats Free Pomarola Fresh Tomato Sauce
This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and time. The sauce builds slowly in the pot, with onion, carrot, celery, and garlic softening into a fragrant base before the tomatoes take over and reduce into something deeply savory and silky. Passing everything through a food mill at the end gives you that classic smooth, restaurant-quality texture that a blender simply can't replicate. Fresh basil stirred in off the heat and a finishing drizzle of extra-virgin olive oil round out every bright, summery note. For anyone navigating grain sensitivities, this is the kind of recipe that's naturally in the clear — every single ingredient is a whole food with nothing hidden or processed. It's endlessly versatile too, whether you're spooning it over pasta, spreading it on pizza, or using it as a base for a braise. Make a big batch while summer tomatoes are at their peak and freeze it in portions for months of effortless cooking.
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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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