Pregnancy Friendly Pomarola Fresh Tomato Sauce
When you're pregnant, knowing exactly what's going into your food matters more than ever, and a from-scratch tomato sauce made with whole, recognizable ingredients is one of the most reassuring things you can cook. This classic Italian-style pomarola starts with ripe plum tomatoes, a soffritto of onion, carrot, and celery, and a handful of fresh basil — nothing processed, nothing hidden. The long, gentle simmer coaxes out deep, naturally sweet flavor, and passing the sauce through a food mill gives it that silky, restaurant-quality finish without any additives or preservatives. Extra-virgin olive oil adds richness and healthy fats, while the vegetables bring a quiet nutritional backbone to every spoonful. It's the kind of sauce you can feel genuinely good about spooning over pasta, stirring into soups, or freezing in batches for the weeks ahead. Simple, clean, and deeply satisfying — this is home cooking at its most honest.
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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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