There is something deeply satisfying about a tomato sauce made entirely from scratch, and this Italian classic delivers that slow-cooked, Sunday-afternoon flavor without any complicated steps. Ripe plum tomatoes are simmered low and slow with onion, carrot, celery, and garlic until they completely break down into something silky and rich. The finishing pass through a food mill is what sets this apart — it gives you that velvety, restaurant-quality texture that jarred sauces can never quite match. Fresh basil stirred in off the heat and a final drizzle of good olive oil round out the flavor in the most effortless way. Every single ingredient here is naturally grain-free, so there is nothing to second-guess or swap out — just pure, clean produce and pantry staples doing exactly what they should. Spoon it over pasta, use it as a pizza base, or freeze a batch for the weeks ahead when you want something homemade without the effort.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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