Paraben Free Pomarola Fresh Tomato Sauce
There is something deeply satisfying about a tomato sauce made entirely from whole, recognizable ingredients — no jars, no additives, no preservatives hiding in the fine print. This classic Italian-style pomarola is built on ripe plum tomatoes, fragrant vegetables, garlic, and fresh basil, with nothing in the pot that you wouldn't find at a farmers market. For anyone navigating sensitivities to synthetic preservatives and cosmetic-derived compounds that sometimes sneak into processed foods, cooking from scratch like this is the cleanest possible approach. The technique is straightforward: soften onion, carrot, and celery in good olive oil, let the tomatoes slowly break down and concentrate, then pass everything through a food mill for a silky, restaurant-quality finish. That final pass is what sets this sauce apart — it removes skins and seeds while keeping every bit of the sweet, slow-cooked flavor. A finishing drizzle of extra-virgin olive oil ties it all together with a richness that no store-bought jar can replicate. Make a big batch, portion it into containers, and you'll have a deeply flavorful, completely clean sauce ready to go all week long.
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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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