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
      131,769
    • Most Online (within 30 mins)
      7,748
    NSD
    Newest Member
    NSD
    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

    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Ibuprofen

      By trents · Posted

      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
    • cristiana
      Ibuprofen

      By cristiana · Posted

      I seem to recall that my digestive issues actually started when I was taking NSAIDs c. February 2013 for some unrelated condition.  My stomach got so sore during that time I went to see my GP and she thought it might be an ulcer or gastritis so prescribed me Omeprazole.  That appeared to trigger diarrhea which, once I came off the Omeprazole, did not stop.  I went back to the doctors after a few weeks, and that finally led to my coeliac diagnosis, after months of unexplained neurological symptoms, low ferritin and anxiety,which did not seem to have a cause but of course we later realised was all down to coeliac disease. I occasionally take a very small aspirin for a sick migraine which sometimes only responds to aspirin, but it usually leaves me with sore stomach a few days later. I've been told co-codamol is another medication I could take with a sensitive stomach. I was once prescribed it, to use for just a few days. It is not an NSAID, but it contains codeine, which I understand can be addictive so should be used with care.  It can also cause constipation.        
×
×
  • 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.