Turmeric Free Pomarola Fresh Tomato Sauce
This is Italian cooking at its most honest — ripe plum tomatoes, a soffritto of onion, carrot, and celery, a few smashed garlic cloves, and a handful of fresh basil leaves. Everything simmers low and slow until the tomatoes completely break down, then the whole pot gets passed through a food mill to produce a silky, spoon-coating sauce that tastes like something a Roman grandmother would be proud of. For anyone avoiding turmeric, jarred sauces can be a surprisingly tricky minefield, since some brands sneak in spices or blends that aren't always obvious on the label. Making it from scratch here means you know exactly what's in the pot — and what isn't. The finishing drizzle of extra-virgin olive oil adds a subtle richness that pulls the whole thing together beautifully. Use it over pasta, spoon it onto pizza dough, or keep a batch in the freezer for weeknight emergencies. Once you taste how bright and clean a homemade tomato sauce can be, the store-bought stuff is going to have a hard time competing.
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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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