Yeast Free Pomarola Fresh Tomato Sauce

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.8

(5)

This is pure Italian simplicity at its best — ripe plum tomatoes, sweet carrot, fragrant garlic, and a handful of fresh basil simmered low and slow into something deeply savory and silky. Jarred sauces often sneak in additives, vinegars, or fermented ingredients that can be a real problem for anyone avoiding yeast and yeast-derived products, but this sauce is built entirely from whole, fresh vegetables and olive oil with nothing hidden in the list. The soffritto base of onion, carrot, and celery gives the sauce a rounded, almost sweet backbone before the tomatoes even hit the pot. Passing everything through a food mill at the end is the move that transforms a rustic braise into a restaurant-quality sauce — smooth, glossy, and thick enough to cling to every strand of pasta. A finishing drizzle of extra-virgin olive oil pulls it all together with a fruity richness that no store-bought version can match. Make a big batch, portion it into jars, and you have a clean, reliable sauce ready to go whenever you need it.

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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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