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- Classic Tomato Sauce (Gluten-Free)
Classic Tomato Sauce (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.View all articles by Jefferson Adams
2 32-ounce cans crushed tomatoes
1 yellow onion, chopped
1 stalk celery, chopped
2 carrots, chopped
3 clove garlic, chopped
2 bay leaves
¼ cup olive oil
1 cup white wine
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon pepper
1 teaspoon salt
Heat oil in a large stock pot or Dutch oven over medium heat. Sauté onion and garlic until translucent, 5-7 minutes. Add celery, carrots, salt, and pepper, sauté for about 10 more minutes.
Add tomatoes, bay leaves, and white wine. Reduce heat to low and simmer for 1 -1 ½ hours, until thick. Remove bay leaves and add oregano and thyme. Serve warm.
For a smoother sauce, blend ½ the sauce at a time in a food processor.
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