I love a good red sauce. And I do enjoy taking a day, when I have time, to slow cook a really amazing pasta sauce, but many times I get busy and need something I can whip up quickly that still packs flavor and satisfies. I make this recipe often and have even used it as pizza sauce and thrown in some other seasonings and made it into an enchilada sauce. I’ve never been disappointed.
Most frequently, I use it on top of spaghetti squash for a low calorie, but filling dinner. You can also cook up some gluten-free pasta and throw some onions and mushrooms in a pan and sauté for a few minutes, then add this sauce to the pan for a more hearty sauce. It’s very versatile and quick. The only prep is soaking some sun-dried tomatoes for an hour. Easy.
This recipe is:
- husband approved
Yield 2 cups
- 1 cup sun dried tomatoes, soaked
- 4 medium tomatoes, cut in quarters
- 3 large garlic cloves
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon gluten-free Tamari organic tamari
- Kosher salt to taste
- SOAK. Soak sun dried tomatoes for an hour or more in lukewarm water to re-hydrate them. Once they are re-hydrated drain, chop, and set aside.
- GATHER. Measure out dried herbs, chop tomatoes, and garlic.
- BLEND. Put all ingredients in a high speed blender and blend to your desired consistency.
- SERVE. Use sauce on your favorite pasta or vegetable, as a pizza sauce, or as a dipping sauce.