Vegetarian Pomarola Fresh Tomato Sauce
This is the kind of sauce that makes you question every jar you've ever opened. Ripe plum tomatoes are cooked low and slow with onion, carrot, celery, and garlic until they completely surrender into something deeply savory and silky smooth. A handful of fresh basil stirred in at the end keeps things bright, while passing the whole pot through a food mill gives you that restaurant-quality texture you just can't fake. The finishing drizzle of extra-virgin olive oil pulls everything together with a richness that feels almost luxurious for something so simple. Every single ingredient here is plant-based and straightforward, so there's no need to scan labels or second-guess anything — just good produce and good technique. Make a big batch and freeze it in portions, because once you have this in the house, you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!