Soy Free Pomarola Fresh Tomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.8

(5)

This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and nothing else standing in the way. The soffritto of onion, carrot, and celery builds a quiet, rounded sweetness before the tomatoes even hit the pot, and that long, unhurried simmer coaxes out a depth of flavor that no jarred sauce can touch. Passing everything through a food mill at the end gives you that silky, restaurant-quality texture that clings beautifully to pasta. Fresh basil stirred in off the heat keeps the herb bright and fragrant rather than cooked into oblivion. For anyone navigating soy sensitivities, this kind of from-scratch sauce is a genuine relief — store-bought versions are notorious for sneaking in soy-derived additives and thickeners, but every single ingredient here is exactly what it says it is. A finishing drizzle of extra-virgin olive oil pulls the whole thing together with a gentle richness. Make a big batch, freeze it in portions, and weeknight dinners become a whole lot easier.

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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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