This sauce will change your life. Luckily, it is easy to make and lends such an incredibly rich flavor. This sauce takes about an hour to prepare which makes it perfect for weekend cooking.
Makes About 3 Cups
Prepare the veggies:
In a medium saucepan over medium heat, warm the olive oil. Add the garlic, onion, rosemary, bay leaf and hot sauce and cook until the onion is translucent, about 10 minutes. Do not let the onion brown.
Make the sauce:
Add the tomatoes and butter and simmer, stirring occasionally until the sauce is slightly thick, about 45 minutes. Season with salt.
Strain the sauce:
Set a fine-mesh strainer over a large bowl and pour the sauce into the strainer. Using a spatula, press down on the veggies to strain out as much of the tomato sauce and flavor as possible. Discard the solids in the strainer.
Serve the sauce:
Remove from the heat and ladle the sauce over your favorite lectin free pasta.
Notes: Because the skins and seeds of a tomato contain lectins, only use tomato products that practice removing the skins and seeds in their preparation.
Related Recipes: Italian Sauced Penne
Ingredients
Directions
Prepare the veggies:
In a medium saucepan over medium heat, warm the olive oil. Add the garlic, onion, rosemary, bay leaf and hot sauce and cook until the onion is translucent, about 10 minutes. Do not let the onion brown.
Make the sauce:
Add the tomatoes and butter and simmer, stirring occasionally until the sauce is slightly thick, about 45 minutes. Season with salt.
Strain the sauce:
Set a fine-mesh strainer over a large bowl and pour the sauce into the strainer. Using a spatula, press down on the veggies to strain out as much of the tomato sauce and flavor as possible. Discard the solids in the strainer.
Serve the sauce:
Remove from the heat and ladle the sauce over your favorite lectin free pasta.