Peanut Free Pomarola Fresh Tomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.8

(5)

This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and fresh basil slowly coaxed into something deeply flavorful and silky smooth. The soffritto base of onion, carrot, and celery builds a quiet sweetness that balances the brightness of the tomatoes without any added complexity. Passing the finished sauce through a food mill is the move that takes it from rustic to restaurant-worthy, giving you that glossy, spoonable texture that clings beautifully to pasta. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just clean, whole produce and pantry staples doing exactly what they're supposed to do. Store-bought jarred sauces can be a minefield of shared-facility warnings, but making a batch from scratch puts you fully in control of what goes into the pot. It freezes brilliantly too, so the effort of one long simmer can pay off across multiple meals throughout the week.

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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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