Many commercial varieties of tomato sauce have milk protein and or gluten to help add body and thicken the sauce. This simple, classic sauce is perfect.
INGREDIENTS | YIELDS 3 cups; Serving size ½ cup
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon minced ginger root
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 1 (6-ounce) can gluten-free tomato paste
- 1 cup tomato juice
- 1 cup dry red wine
- 4 large tomatoes, chopped
In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add ginger root; cook for 1 minute longer. Sprinkle with salt and pepper.
Add tomato paste, stir, and increase heat. Let tomato paste brown a bit on the bottom (this adds depth of flavor to the sauce), being careful not to let it burn. When there are some brown spots, add tomato juice and wine.
Bring back to a simmer, then add chopped tomatoes. Reduce heat to low and simmer 20–25 minutes, or until sauce has thickened, stirring frequently.
Cool; store in refrigerator up to 4 days or freeze up to 3 months.
Fat: 4.94 grams
Saturated Fat: 0.72 grams
Carbohydrates: 16.37 grams
Sodium: 438.73 mg