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SAUCE!!!

Bowl of pasta with homemade sauce and homemade bread We got 4 pounds of tomatoes with our CSA share recently, and I was determined to make tomato sauce from scratch.  It turned out to be quite a bit easier than I had expected, and ZOMG it was good!

Nearly everything in this sauce was straight from Red Fire Farm.  It was nice to be able to make something completely from scratch like this – I actually feel like I’m a real cook now!  😛  I served it with homemade bread and Tinkyada pasta (now I just need to figure out how to make the pasta from scratch!).

I left it chunky because I love chunky tomato sauce, but you could easily pop this into a blender or food processor to smooth it out.

Farm Fresh Tomato Sauce

You’ll need:

  • soffritto in cast iron pan 2 tbsp olive oil
  • 3-4 small onions, diced
  • 2 medium carrots, peeled and cut into coins (note: I used one regular carrot and one yellow carrot, giving a lovely colorful mixture of veggies!)
  • 2 cloves garlic, minced
  • Dash of celery seed (you can add some chopped celery instead, but I’m not a huge fan of celery myself)
  • 1 green pepper, cut into ~1″ squares (you can choose to peel these as below if you prefer)
  • 4 pounds tomatoes, cored and peeled
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped
  • salt and pepper to taste
  • red pepper flake to taste
  • Roughly 1/3 bottle red wine (optional and to taste)

And here we go!

  1. Sauce ingredients in potCut up all of the vegetables and peel the tomatoes.
  2. Sweat the onions, carrots, garlic, and celery seed in the olive oil in a non-reactive pot for several minutes until all of the vegetables are soft (this is your soffritto).
  3. Add the green peppers and cook for an additional few minutes.
  4. Add the herbs, tomatoes, salt, pepper, pepper flake, and red wine to the pot and chop up the tomatoes just a bit with a large spoon.
  5. Bring the pan to a simmer and simmer, stirring occasionally, for about 2 hours or until the sauce thickens.
  6. Run a stick blender through the mixture to blend it a bit.  I like to leave it fairly chunky, but you can blend it to your own preference.
  7. Serve and enjoy!

Jon gives this a 4.5 on the OMNOMeter (keep in mind he reserves 5s for a very few of his favorite meals), and I give it a solid 5.  Best sauce I’ve ever had. 🙂

One Comment

  1. melissa says:

    This sounds DELICIOUS.

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