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

Spaghetti Sauces Home Made

Linda422

Recommended Posts

Linda422 Newbie
Linda422
Posted

I am very new to all of this and we love spaghetti and I would like to try and make my own so I know just what is in. Any one have a good one that you would share?

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Sorry I don't have a recipe as I don't make my own spaghetti sauce. But if you ever wish to doctor up a premade one, all Classico red and white sauces are gluten-free. Open Original Shared Link

shadowicewolf Proficient
shadowicewolf
Posted

when i used to be able to have tomatos, my mother would take canned tommatos (the sliced up ones) some paste, and season it with itallian seasoning. I'm sorry i can't remember the exact recipe, but its one that you can play with to get it just right. She also let it on a low boil pretty much all day (started it in the morning and was done by the time it was to serve it).

tarnalberry Community Regular
tarnalberry
Posted

The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

https://www.celiac.com/forums/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Linda422 Newbie
Linda422
Posted
  • Author

The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

https://www.celiac.com/forums/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Then italian seasoning is safe to use?

I have alway made my own from tomatoes pasted and tomatoes but forgot what seasoning to put in, must be old age that is messing with my brain... :D

Thanks everyone for your infor

pricklypear1971 Community Regular
pricklypear1971
Posted

Whatever you do, make a ton of it. Freeze it and bring it out when you want it.

I have a recipe (Italian mil) but it is all technique, not recipe. My advice is to peruse recipe sites and find one that involves cooking the sauce for hours, with big chunks of meat and sausage added in for flavor. That will be a good recipe.

Marinara is much faster - chop tomatoes, herbs, seasonings and simmer for 10 minutes. Again, tons if recipes out there.

freeatlast Collaborator
freeatlast
Posted

Sorry I don't have a recipe as I don't make my own spaghetti sauce. But if you ever wish to doctor up a premade one, all Classico red and white sauces are gluten-free. Open Original Shared Link

Classico Four Cheese is my favorite. Been using it for years. I always add fresh basil and greek oregano from my garden or in the winter, from my freezer. It's so good :)

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Then italian seasoning is safe to use?

With any prepared seasoning, read the ingredients carefully. But you can make your own from single-ingredient herbs and spices.

tarnalberry Community Regular
tarnalberry
Posted

As peter noted, read the ingredient labels. I buy the large bottle of McCormick Italian Seasoning (majoram, thyme, rosemary, savory, sage, oregano, and basil) for times I'm feeling lazy. Single herbs individually is even better, because you can customize the flavor you want (sometimes I want it more sage-rosemary, sometimes more basil (though dried basil is never as good as fresh), sometimes something else. But if you're feeling lazy, and want nothing more than to dump three ingredients into a pot to simmer, well... it works great. :)

Linda422 Newbie
Linda422
Posted
  • Author

Thanks Everyone,

Right now I am too lazy to do to much of anything...just don't have the enery but I'll get there. We are going to can it instead of freezing it. :D

Linda422 Newbie
Linda422
Posted
  • Author

The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

https://www.celiac.com/forums/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Thanks Tarnalberry I found what I was looking for on the site that you posted. :D

Adalaide Mentor
Adalaide
Posted

I'm sharing this only because it was shared with me. Love2travel shared this with me when I was desperate. I love how super easy it is too. Cook some veggies, throw some meat at it, add everything else. Then just leave it alone. I did also find youtube videos of him making the sauce, because who doesn't need a little Mario Batali in their lives?

Open Original Shared Link

Linda422 Newbie
Linda422
Posted
  • Author

I'm sharing this only because it was shared with me. Love2travel shared this with me when I was desperate. I love how super easy it is too. Cook some veggies, throw some meat at it, add everything else. Then just leave it alone. I did also find youtube videos of him making the sauce, because who doesn't need a little Mario Batali in their lives?

Open Original Shared Link

Now that is diff.....I printed it out and we will give it a try...Thanks so much.

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.