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Recipe

Red Sauce

This sauce is delicious served hot or cold, over prepared pasta of choice, or to make lasagna, or as the sauce for pizza.

Ingredients

  • 8 – 12 cups water to boil tomatoes
  • 6 medium Roma tomatoes, peeled and chopped
  • 2 teaspoons pure olive oil, or coconut oil, or melted butter of choice, or palm oil
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 1 medium carrot, minced or coarsely ground
  • 2 tablespoons (3 cloves) garlic, minced or coarsely ground
  • 1/4 teaspoon sea salt
  • 1 pinch fresh ground black pepper
  • 1 cup GF chicken broth, or GF broth of choice
  • 2 tablespoons agave nectar, or honey, or dark brown sugar
  • 1 tablespoon parsley flakes
  • 1 tablespoon spice(s) of choice (such as a mix of basil, cumin, thyme, oregano, paprika)

Method

  1. Fill large pot three-quarters full with water; place over medium-high heat; bring water to a boil.
  2. Meanwhile, wash tomatoes; score tomato skin at each end; drop into boiling water; when skin beings to slough off remove from water; cool slightly; peel off skin.
  3. Coarsely chop tomatoes; pour diced tomatoes and any liquid into bowl; set aside.
  4. Place large skillet over medium-high heat; add pure olive oil; sauté celery, onion, carrot, garlic, sea salt, and black pepper; cook until vegetables begin to soften, about 7 minutes.
  5. Add chopped tomatoes and juice, GF chicken broth, agave nectar, parsley flakes, and spice(s) of choice; stir to combine; bring mixture to a simmer; cook, uncovered, 45 minutes.

Serve hot over GF pasta of choice, or GF ravioli, or cool completely; pour into storage container; refrigerate up to 3 days. Servings: 3 cups. Preheat: Medium-high. Prep Time: 10 minutes. Cooking Time: 60 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 canned tomatoes: omit steps 1 – 3; at beginning of step 5, add 15 ounces (about 4 cups) crushed tomatoes (Eden®).

Omit tomatoes; coat 3 beets and 4 garlic cloves with pure olive oil; wrap in foil; place in preheated 425°F oven; roast 40 minutes; cool slightly; skin beets and garlic cloves; place beets and garlic in food processor or blender; grind until smooth; add to skillet at end of step 4; proceed with recipe as stated.