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Recipe

Gremolata

Served hot or cold, this sauce dresses pasta wonderfully! Can also be used as a dip for chips or bread, or as a sauce for pizza.

Ingredients

  • 15 ounces (2 cups) crushed tomatoes with sweet basil, unpeeled, no salt added (Eden®)
  • 1 cup GF chicken broth, or GF broth of choice
  • 1/2 cup Almond Parmesan, or Rice Parmesan
  • 1/2 cup roasted red pepper, diced (remove skin, ribs, and seeds)
  • 2 tablespoons almond meal, or hazelnut meal, or brown rice flour, or unflavored pea protein powder, or teff flour
  • 1 – 2 tablespoons agave nectar, or sweetener of choice

Method

  1. In bowl of food processor or blender, combine tomatoes, GF broth, Almond Parmesan, roasted red pepper, almond meal, and agave nectar; process until desired texture is reached.
  2. Pour sauce into storage container with tight-fitting lid.

Serve warm or chilled; refrigerate in an airtight container up to 3 days. Servings: 3-1/2 cups. Prep Time: 5 minutes.

To freeze: once completely cooled, scoop sauce into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

Variation

To use dairy: replace Almond Parmesan with Parmesan cheese of choice.

Omit roasted red peppers; add 1/2 cup cooked carrot, or 1/2 cup cooked sweet potato, or 1/2 cup cooked beets.

Omit tomatoes: coat 2 medium-sized beets and 2 large carrots with pure olive oil; roast in 375°F oven for 45 minutes; cool then peel beets. Add cooked carrot and beet during step 1.