I never had bottled sauces until I left home and went to college. It was quicker and I didn't want to deal with the fuss of making sauce from scratch. By the time I got to graduate school, I realized that bottled sauces were not for me any longer. They are high in sodium, sugar, and contain unneeded ingredients. In an effort to cut out more processed foods, I cut out the bottled sauces. I quickly learned that making sauce does not have to be expensive and time consuming. The main ingredients are readily available in any grocery store and are affordable. One can make a quick sauce with plain, no salt added tomato sauce, crushed tomatoes, sauteed onions, garlic, and spices.
If you are not a fan of canned tomatoes or want to go fresh, a quick sauce is still a delicious option. Organic tomatoes are available in most grocery stores and farmers markets and can easily be roasted and turned into a quick sauce. A sauce containing organic and roasted tomatoes is one of our favorite sauces to serve over gluten free pasta. The following dish is served with a fresh salad.
- Three lbs tomatoes
- 1/2 onion, cut in half and sliced
- 2 carrots, chopped
- 3 garlic cloves
- 1/2 tsp dried thyme (if fresh, use more)
- 1/2 tsp basil (if fresh, use more)
- 1/2 tsp oregano (if fresh, use more)
- Fresh rosemary sprigs
- Ground black pepper
- 1 tbsp olive oil
When the vegetables are finished roasting, remove them from the oven and use tongs to place the vegetables and juices into a food processor or blender. Pulse several times until the sauce has reached the desired consistency. Serve warm over your favorite gluten free pasta and enjoy!