Sesame Free 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 down low and slow with onion, carrot, celery, and garlic until they completely surrender into something silky, sweet, and deeply savory. A handful of fresh basil stirred in at the end keeps things bright, and passing the whole thing through a food mill gives you that restaurant-smooth finish you just can't get from a jar. The finishing drizzle of extra-virgin olive oil adds a subtle richness that pulls every flavor together. For anyone navigating sesame-free cooking, this sauce is a genuine pantry hero — every ingredient is straightforward, whole, and easy to verify, with zero hidden pastes or blended condiments to second-guess. It's endlessly versatile: spoon it over pasta, use it as a pizza base, or freeze it in batches for weeknight dinners that taste like you actually tried.
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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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