Serves: 4-6
This gluten-free, oil-free, sugar-free tomato sauce is made from fresh, whole tomatoes naturally sweetened with grated carrot. Use it in any recipe that calls for tomato sauce!
Ingredients (organic/biodynamic):
- 2 lbs. (about 6-8 medium) whole ripe tomatoes
- 1 medium red onion, finely chopped
- 1 medium carrot, finely grated
- 1 celery stalk, finely chopped
- ½ cup water or vegetable broth
- 4 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- ½ tsp. dried thyme
- ½ tsp. red pepper flakes (optional)
- Pinch of Celtic Sea Salt®
- Pinch of freshly ground pepper
- ¼ c. fresh basil leaves, chopped (optional)
Instructions:
- On the stove, bring a large pot of water to a boil. Separately, fill a large bowl with ice water to prepare an ice bath.
- Cut a small “X” on the bottom of each tomato, and carefully place the tomatoes into the boiling water for about 30 seconds to 1 minute, or until the skins start to peel back.
- Remove the tomatoes from the pot with a slotted spoon and immediately place them into the ice bath to stop the cooking process.
- Once cooled, peel the skins off the tomatoes. Cut the tomatoes in half and remove the seeds, then roughly chop the remainder and set aside.
- Add the chopped onion, grated carrot, and chopped celery with 1/2 cup of water or vegetable broth to a large saucepan. Cook over medium heat, stirring occasionally, until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Add more water or broth as needed if the mixture starts to stick to the pan.
- Add the chopped tomatoes to the saucepan, along with the dried oregano, basil, thyme, and red pepper flakes (if using).
- Stir to combine. Let the sauce simmer uncovered over low heat for 30-40 minutes, stirring occasionally. Add more water or broth if the sauce becomes too thick or starts to stick.
- For a smoother sauce, use an immersion blender to blend the vegetables directly in the pot. Alternatively, you can transfer the sauce in batches to a blender and blend until smooth. Be careful with hot liquids in the blender.
- Season the sauce with Celtic Sea Salt® and freshly ground pepper to taste.
- If using, stir in the fresh basil leaves.
- Let the sauce simmer for an additional 5-10 minutes to allow the flavors to mix.
- Use the sauce immediately over gluten-free pasta, as a pizza sauce on gluten-free pizza, or in any soup, chili, or other recipe calling for tomato sauce.
- If you have leftovers, let the sauce cool completely before transferring it to an airtight container, and store in the refrigerator for up to a week or freeze for up to three months.
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