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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Tomato Sauce And Paste Recipe For Sauce?
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Does anyone have a good recipe for a homemade sauce to put over gluten free noodles? I am thinking about using tomato sauce and paste? Is Contadina a good brand or Hunts or there is an organic one at my store too. I have no idea which to use. I am thinking garlic and oregano and basil too. Any ideas?

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My favourite tomato sauces start from roasting tomatoes, onions and garlic and then just blending all in food processor or blender. I slice the tomatoes in half, place cut side up on the sheet, drizzle with olive oil (don't bother with EVOO), sprinkle with S&P, a touch of sugar and fresh thyme leaves. Then I throw on some garlic cloves and chunks of onion and roast until tender and charred. Heck - sometimes I also roast a carrot and/or celery. That is all it takes for a wonderful sauce. You can add oregno instead of the thyme. If you use basil, be sure to add at the end - don't roast it. You use fresh raw ingredients without any need of tomato sauce and/or paste. Oh, I've also roasted tomatillos with the tomatoes. Delicious.

ETA: Don't forget to slip the skin off the tomatoes (which is very easy once they have roasted).

Edited by love2travel
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That sauce sounds amazing and as soon as I can buy fresh tomatoes I will make it!!! The tomatoes here right now are very very mealy and grainy. So for right now until I can get fresh, I have to use canned tomato products. I'm going to print out your recipe and save it for later. Thanks

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That sauce sounds amazing and as soon as I can buy fresh tomatoes I will make it!!! The tomatoes here right now are very very mealy and grainy. So for right now until I can get fresh, I have to use canned tomato products. I'm going to print out your recipe and save it for later. Thanks

Believe me, our tomatoes here frankly suck this time of year. However, roma tomatoes are the best to use in winter as they retain more flavour than others. So, I still make the sauce over winter. Roasting the tomatoes really concentrates the flavour and brings out the natural sugars as they begin to caramelize. I would recommend still making them if you can find roma tomatoes.

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Do you think that this recipe would work with canned tomatoes? How many romas would I need if I use fresh? Last time I tried to use romas, my sauce was pink!

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Do you think that this recipe would work with canned tomatoes? How many romas would I need if I use fresh? Last time I tried to use romas, my sauce was pink!

The flavour and texture will be different but I would personally try it. I would still roast them to concentrate their flavour. Hmmmm...when I make this sauce I make enough for one hearty meal for two then freeze the equivalent. So, I would probably use about 6-8 romas, one onion (chunks) and a few cloves of garlic.

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