Why is this an LOL (if you're not savvy about internet lingo it means "laugh out loud")? Because it just cracks me up (and also makes me angry) when they label a "naturally" Gluten Free or Paleo food that. FYI ... pasta sauce IS Paleo ... naturally.
I also hate the word "natural" or its cousin "all natural". There is no real nutritional definition for those words ... as there are for Gluten Free, Paleo, or even organic. But ... suffice to say ... THIS sauce is natural, from-scratch, and FABULOUS!
It's the best sauce I've EVER had ... and I've had a few ... my own, at world-class restaurants, and even in Italy. I gotta warn you though ... most of the recipes on this website are pretty easy. This takes a little doing ... because you have to roast the veggies and then simmer ... simmer ... simmer ... just like they do in Italy.
It's really not THAT hard. It just takes some time. And a few things to clean (baking sheets, food processor, and a pot or deep sauté pan with lid).
Oh ... and don't forget the fresh herbs ... they really make a difference. If you can't find them (I think I used dried thyme in mine), substitute 1 tsp. per 1 Tbsp. fresh to dried. I now have this huge basil plant on my window sill complements of this recipe.
Also ... the lavender is my particular touch ... I love the what-IS-that nature it gives to the flavor of just about everything.
I also LOVE the smell of simmering sauce in my kitchen. It's almost meditative ... and worth the experience of doing it all in the first place.
You can use this as a base for pasta casseroles (I used two cups of it in my Almost Paleo Baked Ziti ... I one where I ate the whole thing) with sautéed meat or grilled fish, or just enjoy plain with plant-based cheese on low-carb pasta.
Or throw some cooked ground beef, turkey, or sausage or Gluten Free meatballs in if you'd like. Eat it UP ... FOR REAL!
AuthorJill PlacePasta sauce IS Paleo ... naturally. And this sauce is as natural as they come ... from scratch ... fresh herbs, wine and roasted tomatoes.
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and grease with olive oil.
Slice the tomatoes in half and arrange cut side down on the baking sheet. Roast for 15 to 18 minutes, and then broil on low until the skins are slightly charred; watch carefully as they char quickly.
Remove from the oven and let cool. Then remove and discard the skins. Set the tomatoes aside.
In a large pot or saute pan, heat 1 Tbsp. of olive oil. Add onions and garlic and cook 6 to 8 minutes until soft.
Then add roasted tomatoes to the pot and and mash to break them up with a potato masher or the back of a spoon. Add in water.
Simmer until liquid begins to reduce, about 30 to 45 minutes or longer.
Stir in oregano, parsley, basil, thyme, and ground lavender if using. Simmer for an additional 15 minutes or more until most of the liquid is absorbed or evaporated.
Stir in sugar/sweetener, salt, and pepper. Don't over-salt ... the herbs and lavender flavor this sauce nicely.
Add the red wine and simmer until most of the wine has evaporated (actually ... I use more).
Taste the sauce and adjust any seasonings. Feel free to add in dried herbs and spices to suit your taste, like cayenne or cracked red pepper for some heat.
Simmer the sauce until desired texture is reached. Remove from heat and let cool.
Add to food processor and pulse a few times if a saucier sauce desired.
Can, freeze, or store in the fridge for up to a week.
Ingredients
Directions
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and grease with olive oil.
Slice the tomatoes in half and arrange cut side down on the baking sheet. Roast for 15 to 18 minutes, and then broil on low until the skins are slightly charred; watch carefully as they char quickly.
Remove from the oven and let cool. Then remove and discard the skins. Set the tomatoes aside.
In a large pot or saute pan, heat 1 Tbsp. of olive oil. Add onions and garlic and cook 6 to 8 minutes until soft.
Then add roasted tomatoes to the pot and and mash to break them up with a potato masher or the back of a spoon. Add in water.
Simmer until liquid begins to reduce, about 30 to 45 minutes or longer.
Stir in oregano, parsley, basil, thyme, and ground lavender if using. Simmer for an additional 15 minutes or more until most of the liquid is absorbed or evaporated.
Stir in sugar/sweetener, salt, and pepper. Don't over-salt ... the herbs and lavender flavor this sauce nicely.
Add the red wine and simmer until most of the wine has evaporated (actually ... I use more).
Taste the sauce and adjust any seasonings. Feel free to add in dried herbs and spices to suit your taste, like cayenne or cracked red pepper for some heat.
Simmer the sauce until desired texture is reached. Remove from heat and let cool.
Add to food processor and pulse a few times if a saucier sauce desired.
Can, freeze, or store in the fridge for up to a week.
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