By Nancy Smorch
One of my husband’s absolute favorite meals is spaghetti with tomato sauce. I have a recipe I used for years, a sweet red sauce which we all love, but I was looking to make a sauce that was a little more “authentic” tasting - one where we could taste more of the tomatoes and less of the sugary overtones.
Plus, I wanted to finally try the tomatoes we canned last summer... and if I was going to use our tomatoes, I definitely didn’t want their flavor hidden under a number of other ingredients.
I came upon a basic tomato sauce recipe in Vegetable Gardener Magazine and tweaked it a bit, adding some olive oil and garlic here and there, along with some Italian sausage.
Sometimes I leave out the sausage, as we all like a straight, basic tomato sauce better, but whether you go meat or vegetarian style, it’s simple and full of flavor!
8 Tbsp. organic olive oil
6 cloves fresh organic garlic, finely chopped
1 tsp. parsley
2 28 oz. cans of organic tomatoes. We used one can plus 1 of our 24 oz. tomatoes canned last season
1 3/4 tsp. salt
2 large Italian sausage or bratwurst (gluten-free, in my case)
Freshly grated Parmesan cheese or fresh Mozzarella
Pour 6 Tbsp. olive oil in a large sauce pan over medium-to-high heat.
Add the chopped garlic and parsley.
As soon as it starts to sizzle, add the tomatoes and salt, and stir.
When it comes to a slight boil, lower the heat to a simmer. Stirring occasionally, let it simmer for about 45 minutes to 1 hour, until much of the liquid has evaporated.
As the tomatoes are simmering, take some Italian sausage out of the casing, chop into small pieces, and cook in 2 Tbsp. olive oil over medium heat, until cooked all the way through.
Add the meat to the sauce during the last 15 minutes so the flavors can blend together.
Serve over pasta, and top with freshly grated Parmesan cheese or chopped fresh Mozzarella.
Drizzle on olive oil to taste, season with salt and pepper, and you've got a delicious and gluten-free meal to serve!