Simple Gluten Free Tomato Sauce

Our first meal with home-made pasta sauce!

Ready to serve!

When you’re celiac shopping is tough. It really is. The simplest of things seems to contain gluten. Jars of tomato sauce for example, or sauce in general, can often be hiding gluten containing ingredients. Or if not the ingredients, many sauces are made on shared equipment with…bla bla bla. We’ve all heard it a hundred times and it drives us crazy. Even simple canned tomatoes or tomato paste can come with a little uncertainty too. What can we do about this? We can make our own! This is my new mantra. Want to stay safe? Make your own! I wanted a simple tomato sauce which was gluten free so I decided to make my own from fresh ingredients and luckily it turned out to be pretty tasty! This time we ate it with gluten free pasta, chicken and peppers. Delicious! It works really well as a pizza sauce for home-made gluten free pizza too!

Ingredients (3-4 servings)

  • Fresh tomatoes – 1 lb/500 gms
  • Red onion – medium
  • Garlic – 4-5 cloves
  • Basil – We used all the leaves from one bunch
  • Olive oil – just enough to thinly coat the bottom of the pot

How to make it

  • Mix up tomatoes and basil in food processor
  • Fry onion and garlic in a pot with olive oil
  • Add tomatoes and basil to the pot
  • Simmer on low heat for an hour/until sauce thickens
  • Serve on gluten free pasta and enjoy!

Tasty tomato sauce

 

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Comments

  • The recipe for the tomato sauce sounds great, but please tell me how much olive oil? also how long will it last in a bottle?

  • We used just enough olive oil to thinly coat the bottom of the pot. It’s purpose is just to become infused with the flavor of the garlic and onions. 🙂 I’m not sure how long it would last in a bottle – we tend to make it and eat it for a few days until it’s done.

  • Kirstin

    Jul 8th, 2013

    I agree 100%. I can’t tell you HOW MANY times over the years I have decided to just TRY one of the pre-made sauces that boast that they are gf and have gotten sick every single time. I am also very sensitive to soy, so I’m never sure if it’s hidden/cc soy or gluten, but whatever is going on, I no longer have faith in the short list of advertised ingredients and always make my own sauce. It does seem weird, though, that we are reacting to stuff that should be a very minimally processed food – I actually thought I was the only one having this problem! Salsa is very difficult for me too. I used to be ok with Amy’s brand, but I have gotten sick a time or two, so may start making my own salsa. 🙂

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