Does anyone have a good recipe for a homemade sauce to put over gluten free noodles? I am thinking about using tomato sauce and paste? Is Contadina a good brand or Hunts or there is an organic one at my store too. I have no idea which to use. I am thinking garlic and oregano and basil too. Any ideas?
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5 replies to this topic
#2
love2travel
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Posted 04 January 2013 - 10:47 AM
My favourite tomato sauces start from roasting tomatoes, onions and garlic and then just blending all in food processor or blender. I slice the tomatoes in half, place cut side up on the sheet, drizzle with olive oil (don't bother with EVOO), sprinkle with S&P, a touch of sugar and fresh thyme leaves. Then I throw on some garlic cloves and chunks of onion and roast until tender and charred. Heck - sometimes I also roast a carrot and/or celery. That is all it takes for a wonderful sauce. You can add oregno instead of the thyme. If you use basil, be sure to add at the end - don't roast it. You use fresh raw ingredients without any need of tomato sauce and/or paste. Oh, I've also roasted tomatillos with the tomatoes. Delicious.
ETA: Don't forget to slip the skin off the tomatoes (which is very easy once they have roasted).
ETA: Don't forget to slip the skin off the tomatoes (which is very easy once they have roasted).
Edited by love2travel, 04 January 2013 - 10:50 AM.
Confirmed celiac disease February 2011 from biopsies (had both gastroscopy and colonoscopy). Strictly gluten free March 18 2011.
Diagnosed with fibromyalgia April 13 2011.
3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.
Osteoarthritis in back and hips.
Chronic insomnia mostly due to chronic pain.
Aspartame free May 2011.
Dairy free August 15 2011. Can tolerate aged cheese Jan. 2012. Cannot tolerate much cheese at all 2013 so am eating lactose free cheese and drinking lactose free milk.
When our lives are squeezed by pressure and pain, what comes out is what is inside.
#3
GFreeMO
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Posted 04 January 2013 - 11:32 AM
That sauce sounds amazing and as soon as I can buy fresh tomatoes I will make it!!! The tomatoes here right now are very very mealy and grainy. So for right now until I can get fresh, I have to use canned tomato products. I'm going to print out your recipe and save it for later. Thanks
#4
love2travel
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Čeznem da se u Hrvatskoj!
Posted 04 January 2013 - 11:55 AM
Believe me, our tomatoes here frankly suck this time of year. However, roma tomatoes are the best to use in winter as they retain more flavour than others. So, I still make the sauce over winter. Roasting the tomatoes really concentrates the flavour and brings out the natural sugars as they begin to caramelize. I would recommend still making them if you can find roma tomatoes.That sauce sounds amazing and as soon as I can buy fresh tomatoes I will make it!!! The tomatoes here right now are very very mealy and grainy. So for right now until I can get fresh, I have to use canned tomato products. I'm going to print out your recipe and save it for later. Thanks
Confirmed celiac disease February 2011 from biopsies (had both gastroscopy and colonoscopy). Strictly gluten free March 18 2011.
Diagnosed with fibromyalgia April 13 2011.
3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.
Osteoarthritis in back and hips.
Chronic insomnia mostly due to chronic pain.
Aspartame free May 2011.
Dairy free August 15 2011. Can tolerate aged cheese Jan. 2012. Cannot tolerate much cheese at all 2013 so am eating lactose free cheese and drinking lactose free milk.
When our lives are squeezed by pressure and pain, what comes out is what is inside.
#5
GFreeMO
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Posted 04 January 2013 - 01:09 PM
Do you think that this recipe would work with canned tomatoes? How many romas would I need if I use fresh? Last time I tried to use romas, my sauce was pink!
#6
love2travel
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Čeznem da se u Hrvatskoj!
Posted 04 January 2013 - 01:22 PM
The flavour and texture will be different but I would personally try it. I would still roast them to concentrate their flavour. Hmmmm...when I make this sauce I make enough for one hearty meal for two then freeze the equivalent. So, I would probably use about 6-8 romas, one onion (chunks) and a few cloves of garlic.Do you think that this recipe would work with canned tomatoes? How many romas would I need if I use fresh? Last time I tried to use romas, my sauce was pink!
Confirmed celiac disease February 2011 from biopsies (had both gastroscopy and colonoscopy). Strictly gluten free March 18 2011.
Diagnosed with fibromyalgia April 13 2011.
3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.
Osteoarthritis in back and hips.
Chronic insomnia mostly due to chronic pain.
Aspartame free May 2011.
Dairy free August 15 2011. Can tolerate aged cheese Jan. 2012. Cannot tolerate much cheese at all 2013 so am eating lactose free cheese and drinking lactose free milk.
When our lives are squeezed by pressure and pain, what comes out is what is inside.
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