Gluten Free Tomato Sauce
This homemade gluten free tomato sauce is rich and packed with tomato and umami flavor, and still ready in minutes!
Servings: 7 cups
Ingredients
- 4 ounces bacon diced (optional; See Recipe Notes)
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion peeled and grated on a medium-size grater
- 4 cloves garlic peeled and grated on a medium-size grater
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 tablespoon dried basil
- 2 tablespoons granulated sugar
- 1 ½ tablespoons dried oregano
- 1 6- ounce can tomato paste
- 56 ounces canned tomato puree (See Recipe Notes)
Instructions
- If you're using the (optional) bacon, place the diced bacon in a heavy-bottom 4-quart saucepan. (See Recipe Notes)
- Cook over medium heat, stirring occasionally, until the bacon is crisp-tender (about 4 minutes).
- Remove the bacon from the pan and set it aside, leaving the rendered bacon fat behind.
- Add 1 tablespoon of extra-virgin olive oil (2 tablespoons if you did not use bacon), and heat over medium until rippling.
- Add the grated onions and garlic, and mix to combine.
- Sauté, stirring frequently, until fragrant and beginning to melt (about 4 minutes).
- Add the salt, pepper, basil and sugar, and stir to combine.
- Add the oregano, pressing it between your finger and palm to release the oils, and stir to combine.
- Add the tomato paste and tomato puree, and whisk to combine well. Cook until heated through and just beginning to bubble.
- Add the (optional) bacon, and stir to combine.
- Add more salt and/or pepper to taste. Serve hot.
Notes
About tomato puree.
I use 2 28-ounce cans of Cento tomato puree. If you can't find that, take 2 28-ounce cans whole peeled tomatoes and puree them with their juices in a blender or food processor until smooth.
About the bacon.
If you're not using bacon, you'll simply need another tablespoon of extra virgin olive oil.