Xanthan Gum 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 cooked low and slow with onion, carrot, celery, and garlic until they completely break down into something deeply savory and naturally thick — no shortcuts, no additives. Passing everything through a food mill at the end gives you that silky, restaurant-quality texture that store-bought versions try and fail to replicate. For anyone avoiding xanthan gum, jarred sauces can be a minefield, since that ingredient often sneaks in as a stabilizer or thickener — here, the sauce thickens entirely on its own through slow reduction. A finishing drizzle of extra-virgin olive oil and a handful of fresh basil round out the flavor in the most satisfying way. Use it on pasta, spoon it over roasted vegetables, or freeze a batch for the weeks when you need a reliable, clean-ingredient base ready to go.
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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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