Turkey 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 gives it that silky, restaurant-quality finish — smooth, thick, and glossy enough to coat a spoon beautifully. The whole thing is built from vegetables, olive oil, and aromatics, so there's nothing hidden to worry about — just clean, honest ingredients doing exactly what they're supposed to do. It's endlessly versatile: toss it with pasta, spoon it over polenta, use it as a pizza base, or freeze a batch for a weeknight shortcut that tastes anything but rushed.
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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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