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  • Jefferson Adams
    Jefferson Adams

    Classic Tomato Sauce (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    With summer winding down, we must soon bid farewell to our dear tomato. When they’re at the peak, I like to make this sauce with about 20 Roma tomatoes. A quick bath in hot water makes the tomatoes really easy to peel and add to any sauce. This is a great sauce to keep on hand and can be kept in the freezer for several months. It’s perfect for just about any meat or vegetable you want to dress or dip.

    The finished classic tomato sauce. Photo: CC-AelleIngredients:
    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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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