Walnut 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 everything collapses into something deeply savory and sweet. A handful of fresh basil stirred in at the end keeps it bright, while passing the whole thing through a food mill gives you that silky, restaurant-quality finish. The ingredient list is completely straightforward — just vegetables, olive oil, and aromatics — so there's no need to scan labels or worry about hidden nut-based additives sneaking in. Tomato sauces from a jar can be a gamble when you're avoiding certain ingredients, but making it from scratch this way puts you fully in control. The finishing drizzle of extra-virgin olive oil rounds everything out and gives the sauce a gorgeous sheen. 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.
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!