Tuscan Marinara Sauce (Pomarola Toscana)

This Tuscan Marinara Sauce, known in Italy as Pomarola Toscana, is a rustic tomato sauce that celebrates the pure, sun-ripened sweetness of summer tomatoes. Made with a medley of fresh herbs, vegetables, and olive oil, it’s slow-simmered to coax out depth and richness while preserving the vibrant freshness of the fruit. Perfect for tossing with pasta, spooning over grilled vegetables or fish, or layering into lasagna, this versatile sauce captures the essence of an Italian kitchen in every spoonful.

INGREDIENTS:

4–6 pounds ripe plum or dry-farmed tomatoes, cored and chopped
2 carrots, minced
½ cup onion, minced
1 stalk celery, finely chopped
1 large bunch flat-leaf parsley, chopped
1 fresh hot pepper (seeds and ribs removed) or ½ tsp red pepper flakes (optional)
¼ cup robust extra-virgin olive oil, plus more as needed
2 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
1 teaspoon sugar (optional, for acidity balance)
1 large bunch fresh basil, chopped

METHOD:

In a large stockpot, heat ¼ cup olive oil over medium heat. Add the onion, garlic, celery, carrot, hot pepper or pepper flakes, and parsley. Cook, stirring occasionally, until the onions are translucent and the mixture is fragrant.

Stir in the chopped tomatoes and about a teaspoon of salt. Lower heat to a gentle simmer, cover partially, and cook for 30–40 minutes, stirring occasionally, until the tomatoes break down and the sauce becomes soupy.

Remove the pot from heat and let cool slightly. Pass the mixture through a food mill to remove skins and seeds, pressing firmly to extract as much pulp as possible. Discard solids.

Return the strained sauce to the pot and cook over medium-low heat, uncovered, stirring often, until thickened and no watery edges appear on a test spoonful—about 30–60 minutes depending on tomato moisture.

Stir in chopped basil and adjust seasoning with salt, pepper, and a pinch of sugar if needed. Remove from heat.

STORE OR SERVE:

For immediate use: Transfer to clean jars and seal with a thin layer of olive oil. Refrigerate once cooled.

To freeze: Cool completely and portion into freezer bags or containers (2-cup portions). Freeze up to 3 months.

For canning: Process in a boiling water bath (35 minutes for pints, 45 for quarts). Allow to cool and check seals before storing.

SERVING SUGGESTIONS:

Toss ¼ cup sauce with ¼ pound of cooked pasta and finish with a drizzle of olive oil and grated Parmigiano.
For a creamy variation, stir ½ cup of fresh cream into 1 cup of heated marinara and serve over pasta with basil and cheese.