Seed Oil Free Pomarola Fresh Tomato Sauce
This is the kind of tomato sauce that makes you question every jar you've ever opened. Ripe plum tomatoes are cooked down low and slow with onion, carrot, celery, and garlic until they completely surrender into something silky, sweet, and deeply savory. Passing the whole thing through a food mill gives you that impossibly smooth, restaurant-quality texture that no blender shortcut can quite replicate. The only fat in the pot is extra-virgin olive oil — added at the start for building flavor and stirred in again at the finish for a glossy, rounded result — which means there's no canola, no soybean oil, no refined seed oil of any kind hiding in the background. That matters more than most people realize, because so many store-bought sauces and even restaurant versions rely on cheap industrial oils to cut costs. Fresh basil goes in right off the heat, keeping its brightness intact rather than cooking away into nothing. Make a big batch, freeze it in portions, and you'll have a clean, honest sauce ready to go whenever you need it.
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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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