Rice Free Pomarola Fresh Tomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.8

(5)

This is the kind of sauce that makes you question every jarred tomato product you've ever bought. Ripe plum tomatoes are cooked low and slow with onion, carrot, celery, and garlic until they completely surrender into something deeply savory and silky. A handful of fresh basil stirred in at the end keeps it bright, while a finishing drizzle of extra-virgin olive oil gives the whole thing a lush, rounded richness. Passing the sauce through a food mill is the move that sets this apart — it removes every bit of skin and seed while keeping all that concentrated tomato flavor. The result is a smooth, spoonable sauce that coats beautifully and tastes like it came straight from a Tuscan kitchen. Every single ingredient here is naturally grain-free, so there's nothing to swap or second-guess — just pure, honest produce doing exactly what it's supposed to do. Make a big batch and freeze it in portions, because once you have this in your freezer, weeknight cooking gets a whole lot more exciting.

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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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