Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Know How To Make Tomato Sauce From Scratch?

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I can't tolerate canned tomato products at all. I can however eat all of the fresh ones. Does anyone know how to make some kind of tomato sauce or "pasta" sauce using fresh ones.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

I would LOVE to learn how to make things from scratch, but no matter how hard I look, I've never been able to find scratch at the grocery store. :lol:

Sorry, I couldn't resist.

Mom used to make tomato sauce from the organic tomatoes in the garden. (My Dad would put in about 350 tomato plants every year.) I didn't pay any attention because I never liked to cook. I do know though that she used Roma tomatoes, and she had a device that would remove the skins and seeds.

And I also remember that the sauce would seperate. You'd end up with a plate full of spaghetti that had "solid" sauce on top and a puddle of orange water at the bottom. It was the only thing Mom cooked that I wasn't crazy about.

Darn210 Enthusiast
Darn210
Posted

This may be helpful . . . or not

Open Original Shared Link

We used to grow about abajillion tomatos when I was a kid. Mom would can tomato juice to be used year round. She would cut of the stemmy part and cook them whole in boiling water . . . I have not a clue as to how long. She would run them through a ricer (I believe that's device bartful was referring to) which would smash the meat and juice and strain out the seeds and skin. She'd add salt and then head into the canning process.

I would think you would do something like this but cook it down to remove a lot of the water. I'm sorry I couldn't be more help than that.

love2travel Mentor
love2travel
Posted

Yes - I make nearly everything in my house from scratch. Wouldn't imagine doing anything but. Are you looking for a simple sauce or more complex? ;)

Darn210 Enthusiast
Darn210
Posted

I knew the traveler would know what to do . . . :)

tarnalberry Community Regular
tarnalberry
Posted

I can't tolerate canned tomato products at all. I can however eat all of the fresh ones. Does anyone know how to make some kind of tomato sauce or "pasta" sauce using fresh ones.

love2travel Mentor
love2travel
Posted

In my opinion, roasting the tomatoes first makes an amazingly wonderful difference in the flavour. Slow roasting concentrates the flavour and the natural sugars caramelize. Same with garlic - roasted garlic is more mellow than raw. The following is a recipe using this technique (and this is a very, very simple recipe):

Open Original Shared Link (you don't have to use maple sugar - just brown or granulated will also do - I also add fresh thyme leaves)

I made an awesome tomato sauce a few days ago that contains red wine and is slowly simmered 3 hours. Again, very simple but rich and delicious. It is a test recipe so I am not allowed to post yet but I will when I am able to.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted
  • Author

Awesome! Thanks. Those links are great. I am just looking for something to put over my meatballs and meatloaf. I think those links will work.

Tarnal, those recipes are great!

love2travel Mentor
love2travel
Posted

Awesome! Thanks. Those links are great. I am just looking for something to put over my meatballs and meatloaf. I think those links will work.

Tarnal, those recipes are great!

Have you considered sauces other than tomato for meatloaf such as a red currant wine sauce or brown sugar sauce or mustard sauce or...?

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

Yes - I make nearly everything in my house from scratch. Wouldn't imagine doing anything but. Are you looking for a simple sauce or more complex? ;)

I opened this thread and immediately said to myself," oooo love2travel will know what to do!!!" haha you've become my go to!

GFreeMO Proficient
GFreeMO
Posted
  • Author

Have you considered sauces other than tomato for meatloaf such as a red currant wine sauce or brown sugar sauce or mustard sauce or...?

I have not but, the brown sugar sounds good! I'm not a big mustard fan but love brown sugar.

mushroom Proficient
mushroom
Posted

I like the red currant/rwine idea in lieu of the ubiquitos tomato :P My only problem is hubs always scarfs all the red currant jellly :rolleyes: before I can get to it. Have to find a new hiding place.

love2travel Mentor
love2travel
Posted

I like the red currant/rwine idea in lieu of the ubiquitos tomato :P My only problem is hubs always scarfs all the red currant jellly :rolleyes: before I can get to it. Have to find a new hiding place.

:lol: Your husband and I would fight over the jelly, too. I love the stuff.

All I do for the glaze is reduce either red or white wine (or even Port) until syrupy (by about 2/3 to 3/4) then add a bit of jelly and fresh thyme. Then just glaze the loaf. I do the same with other jellies such as apricot and apple as they both go with meatloaf, especially if you include pork which I do.

dilettantesteph Collaborator
dilettantesteph
Posted

I spend a lot of time processing foods. I have a lazy way to make sauce. I cut tomatoes in half and put them in the blender and blend to chop up the skins. Then I simmer it gently with regular stirring for a couple of hours to thicken it up. Then I freeze it. Last season I got enough to last for most of the year. At first I added things to make it more of a sauce when I was preparing it. You know how you find out periodically that something is bothering you that you were unaware of before? I had to dump out a bunch of my sauce due to something I added. Now I just do the plain tomatoes and I add anything I want to add when I make the meal.

lovegrov Collaborator
lovegrov
Posted

This one isn't complicated but takes time and you need a bunch of basil (which I have plenty of right now). One batch requires about 12 large Roma tomatoes and garlic and basil to taste.

Slice tomatoes thickly and line bottom of roasting pan (I use a Corning Ware one) with slices. Sprinkle with fresh garlic, 8-10 basil leaves (or more), a little olive oil, and salt and pepper to taste. Do three layers that way. Bake the sauce in an oven at 350 degrees for 2-3 hours, stirring when necessary.

Boil noodles. Put some olive oil and more garlic in a frying type pan and heat. Add the sauce until hot, and then the cooked noodles just long enough to heat up. Serve with whatever you like -- cheese, more basil and so on.

Obviously you can also adjust this recipe to add more herbs or spices.

richard

jerseyangel Proficient
jerseyangel
Posted

Wow Richard that sounds delicious! I am able use canned crushed tomatoes for my sauce but am going to try this.

GFreeMO Proficient
GFreeMO
Posted
  • Author

Thanks everyone. I love all of the ideas! I will be trying them soon. Sounds great.

peacefirst Rookie
peacefirst
Posted

Thank you! It will be nice to try, when our tometoes will start going crazy with fruit. :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,894
    • Most Online (within 30 mins)
      7,748
    Lostcha
    Newest Member
    Lostcha
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
    • trents
      How Come Gluten Didnt Bother Me In Italy

      By trents · Posted

      You state in an earlier post that you don't have celiac disease. Here in this post you state you will "be doing another test". What will this test be looking for? What kind of celiac disease testing have you had done? If you have used a Entero Labs it sounds like you have had stool testing done for celiac disease which is not widely accepted as a valid celiac disease diagnostic testing method. Have you had blood antibody testing for celiac disease done and do you realize that for antibody testing to be valid you must have been eating generous amounts of gluten for a period of weeks/months? 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      No, I've not been diagnosed as celiac.  Despite Entero Labs being relocated to Switzerland/Greece, I'll be doing another test. After eating wheat products in Greece for 4 weeks, there wasn't any reaction.  However, avoiding it here in the states.   Thanks everyone for your responses.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.