I jumped in head first with my first attempt at a homemade red sauce. I felt like I was channeling someones Tuscan grandma as I hung out in the kitchen, dutifully stirring my sauce for an hour. Tasting and sniffing and tasting. I also discovered the use of San Marzano tomatoes which made a huge difference in the balance of flavors and bright red color of this sauce.
I created this for my awesome Tofu Parmesan recipe (coming soon to the blog) so I made a large batch. This will be enough sauce to make it through a lasagna or baked dish along with some extra for pasta or canning. You can also halve the recipe if you just need enough for a meal or two.
A note on the pastas I use: I have found that when I need a great quality dried gluten free pasta to stand up to a time consuming homemade meal, I spend a bit more cash and use Le Veneziane, a corn based pasta from Italy that comes in lots of cute shapes. (They haven't paid me!) The texture and flavor are amazing and a gluten eater would totally never know it was gluten free!
Fabulous! Buon Appetito!
Tuscan Red Sauce:
- 2 cans San Marzano tomatoes roughly chopped
- 4 large cloves garlic minced
- 1 small red onion chopped
- 1 cup basil leaves loosely packed (10 -15 leaves)
- sea salt and freshly ground pepper to taste
- 4 TBSP extra virgin olive oil
- In a large saucepan on medium heat, saute red onion in the olive oil for 4-5 minutes until soft.
- Add garlic and saute for 2-3 minutes until slightly golden, not browned.
- Stir in chopped tomatoes and salt and pepper to taste.
- Turn down heat to a gentle simmer and cook sauce for about an hour, stirring occasionally. Right before serving, add basil leaves roughly torn and stir until wilted. So simple and yummy.