Wheat Free Pomarola Fresh Tomato Sauce
This is a deeply satisfying Italian tomato sauce built entirely from whole, naturally wheat-free ingredients — ripe plum tomatoes, aromatic vegetables, good olive oil, and fresh basil. What makes it special is the slow simmer that coaxes every bit of sweetness and depth out of the tomatoes before the sauce is passed through a food mill for that silky, restaurant-quality finish. There's no flour, no thickener, no hidden grain — just vegetables doing exactly what they're supposed to do. For anyone navigating wheat sensitivities, jarred sauces can be a minefield of unexpected additives, so making your own from scratch is genuinely the smarter move. The combination of onion, carrot, and celery softened in olive oil gives the base a rounded, almost sweet complexity that a simple crushed-tomato shortcut just can't replicate. A finishing drizzle of extra-virgin olive oil stirred in at the end adds a glossy richness that ties everything together beautifully. Make a big batch, freeze it in portions, and you'll have a deeply flavorful, worry-free sauce ready to go whenever you need it.
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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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