Shellfish Free Pomarola Fresh Tomato Sauce
This is the kind of sauce that makes you question every jar you've ever opened. Ripe plum tomatoes are the star here, slow-simmered with onion, carrot, celery, and garlic until they completely break down into something deeply savory and naturally sweet. A pinch of sugar and a handful of fresh basil round out the flavor without any fuss. Passing everything through a food mill at the end is what sets this apart — it produces a silky, restaurant-quality texture that no blender can quite replicate. The whole thing is built from garden-fresh produce and good olive oil, so there's nothing hidden in the ingredient list to worry about. It's endlessly versatile: spoon it over pasta, use it as a pizza base, or freeze a batch for the weeks when cooking from scratch just isn't happening. Once you make it this way, it's genuinely hard to go back.
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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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