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Classic Tomato Sauce (Gluten-Free)

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

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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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1 Response:

 
Scott Adams
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Sep 2011 3:38:09 PM PDT
Great!




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I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".

I use Pyure brand stevia, and have no problems with it. Kroger store brand sugar seems fine too.

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.