Your Allergy Chefs Tomato Sauce - Your Allergy Chefs

Tomato Sauce

Author Your Allergy Chefs

Yield 6 Cups

Free of: gluten and top 9 allergens.

A delicious tomato sauce that's easy to cook up!

1 tbsp olive oil

1/2 cup diced yellow onion

1/2 cup diced carrots

1 tbsp minced garlic

4-1/2 cups plum or roma tomatoes, canned or fresh, coarsely chopped (or chopped or crushed canned tomatoes) - see recipe notes

1 (15-ounce) can tomato puree (or tomato sauce)

1 bay leaf

1/2 tsp dried thyme

1/4 cup chiffonade of basil - see recipe notes

1 tsp chopped fresh rosemary

1 - 2 tsp sugar

1/2 tsp salt

1/4 tsp ground black pepper

Heat oil in a medium saucepan or stockpot over medium heat. Add onions and carrots and cook, stirring occasionally, until slightly softened and just starting to take on a light golden color, about 8 minutes.
Add the garlic and continue to sauté, stirring frequently for 1 minute.
Add the tomatoes and their juices, tomato purée, bay leaf and thyme. Increase heat to medium-high. When the sauce comes to a simmer reduce heat to medium-low, stirring occasionally until a good sauce-like consistency develops, about 45 minutes. Exact cooking time depends on size of saucepan and on the quality of the tomatoes and their natural moisture content. Remove and discard the bay leaf.
You can leave the sauce chunky, just as it is or break it up with a whisk. If you prefer a smooth sauce, puree using an immersion blender, in batches in a food processor or blender, or through a food mill fitted with a coarse disc. We prefer using an immersion blender. It's much safer and easier than transferring hot sauce to a blender or food processor.
Add the basil and rosemary and simmer for an additional 2 to 3 minutes. Add sugar (2 teaspoons if the tomatoes are super acidic). Taste and adjust seasoning with a little salt and pepper.

To cut a chiffonade of basil, stack several basil leaves and roll lengthwise into a cylinder. Cut crosswise into thin strips or shreds while holding the leaf roll tightly.
If using fresh tomatoes, core the tomatoes. With a paring knife, cut an "X" through the skin at the bottom of the tomato. Drop in boiling, salted water and blanch for 30 seconds to a minute, just to loosen the skins. Transfer to an ice bath (bowl of ice and water) to stop the cooking. When the tomatoes have cooled, remove from ice bath and peel the skin off the tomato starting from the "X" at the bottom. Cut the tomato in half crosswise through the middle. Remove seeds and coarsely chop.

Courses Sauces & Condiments

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/tomato-sauce/