Pasta 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.
0 servings
1 cup