Italian tomato sauce is something unique but so very simple. Every household in Italy has its own. How I make my tomato sauce really depends on what I am going to eat it with. On pasta, for example, which in my case is only non gluten, meaning made purely of Buckwheat in this plate. I do not consider non gluten pasta if not only made with pure food ingredients, I don’t love packaged foods, (see “What Judifood is all about…” if you haven’t already.) http://www.livestrong.com/article/255892-soba-noodles-nutrition/
In Italy Buckwheat pasta is wellknown as “Pizzocheri”, in the Northern Region of Lombardy
Sigh, Italy, the most beautiful place in the world, sigh…..
Ok, so my post is about Tomato sauce. Here is my recipe below, but like I said, you can change it to your liking. More onion, less onion, no celery, more garlic etc…
- 1/2 onion
- 1 lrg carrot
- 1 stalk of celery
- 2 cloves garlic
- 3 lbs. tomatos (roma, vine)
Chop all but tomatos in a food processor or chop them finely with your cutting board and knife. Sautee’ in a couple tablespoons EVO, lightly salt and pepper. Dice the tomatoes and add them when your sautéed veggies are soft. Add herbs you like, sage, oregano, thyme, cayenne, salt and pepper to taste, let cook at medium heat, let boil but not fiercely until desired consistency. When off the heat add basil.
*If you don’t like the tomato skin in your sauce, you can peel them