Red Meat Allergy Friendly Pomarola Fresh Tomato Sauce
This is the kind of sauce that makes you want to keep a pot simmering on the stove every Sunday. Ripe plum tomatoes are cooked low and slow with onion, carrot, celery, and garlic until they completely break down into something deeply savory and silky, then passed through a food mill for that perfectly smooth, restaurant-worthy finish. Fresh basil and a finishing drizzle of extra-virgin olive oil round everything out with brightness and body. Because it's built entirely from vegetables, aromatics, and good olive oil, there's nothing here to worry about for anyone avoiding red meat — no hidden broths, no meat-based fats, no shortcuts that could sneak in unwanted ingredients. That simplicity is actually what makes it so good. Spoon it over pasta, use it as a pizza base, or freeze it in batches so you always have something homemade and completely safe on hand.
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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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