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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,355
    • Most Online (within 30 mins)
      7,748
    Amy Immerman
    Newest Member
    Amy Immerman
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.