Tuscan Tomato Sauce - Pomarola

 

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Pomarola Tuscan Tomato Sauce Ingredients (Makes about 5–6 cups, serves 6–8 with pasta)

• 3 lbs (1.5 kg) ripe tomatoes (San Marzano, Roma, or vine-ripened)
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped (optional but traditional)
• 2–3 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 1 handful fresh basil leaves
• Salt to taste
• Optional: Pinch of sugar (if tomatoes are very acidic)

Step-by-Step Instructions

Blanch and Peel the Tomatoes (If using fresh)

• Cut an X on the bottom of each tomato.
• Boil in water for 30–60 seconds, then transfer to an ice bath.
• Peel off the skins and remove any cores or seeds if desired.
• Tip: You can also use high-quality canned peeled tomatoes (2 x 28 oz cans) when fresh tomatoes aren’t in season.

• Sauté the Aromatics
• In a large pot, heat olive oil over medium heat.
• Add onion, carrot, and celery (if using). Sauté until soft, about 7–10 minutes.
• Add garlic and cook for 1 more minute until fragrant.
• Add the Tomatoes
• Chop peeled tomatoes (or crush with hands) and add to the pot.
• Stir in salt and a few basil leaves.
• Simmer uncovered on low heat for 45–60 minutes, stirring occasionally.
• Tip: The longer it simmers, the richer the flavor. Reduce to thicken.
• Blend and Strain (Optional)
• For a smoother sauce, blend with an immersion blender or regular blender.
• For ultra-smooth results, pass through a food mill or fine sieve.

• Taste and Adjust
• Add more salt if needed.
• If the tomatoes were acidic, add a pinch of sugar.
• Stir in more fresh basil at the end for brightness.
• Serve or Store