Serves: 4-6

Enjoy a fresh and healthy tomato sauce made from whole tomatoes; perfect for gluten-free pasta or pizza, tomato-based soups and chilis, or any recipe requiring tomato sauce. This sauce is naturally sweetened with grated carrot and contains no added sugar or oil.

Ingredients (organic/biodynamic):

• 2 lbs. (about 6-8 medium) whole ripe tomatoes
• 1 medium red onion, finely chopped
• 1 medium carrot, finely grated
• 1 celery stalk, finely chopped
• ½ cup water or vegetable broth
• 4 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ½ tsp. dried thyme
• ½ tsp. red pepper flakes (optional)
• Pinch of Celtic Sea Salt®
• Pinch of freshly ground pepper
• ¼ c. fresh basil leaves, chopped (optional)

Instructions:

1. Bring a large pot of water to a boil. Separately, prepare an ice bath by filling a large bowl with ice water.
2. Cut a small “X” on the bottom of each tomato. Carefully place the tomatoes into the boiling water for about 30 seconds to 1 minute, or until the skins start to peel back.
3. Remove the tomatoes with a slotted spoon and immediately place them in the ice bath to stop the cooking process.
4. Once cooled, peel the skins off the tomatoes. Cut the tomatoes in half and remove the seeds. Roughly chop the tomatoes and set aside.
5. In a large saucepan, add the chopped onion, grated carrot, and chopped celery with 1/2 cup of water or vegetable broth. Cook over medium heat, stirring occasionally, until the vegetables are soft, about 5-7 minutes.
6. Add the minced garlic and cook for another minute until fragrant. If the mixture starts to stick, add a bit more water or broth as needed.
7. Add the chopped tomatoes to the saucepan. Stir in the dried oregano, basil, thyme, and red pepper flakes (if using).
8. Let the sauce simmer uncovered over low heat for about 30-40 minutes, stirring occasionally. Add more water or broth if the sauce becomes too thick or starts to stick.
9. For a smoother sauce, use an immersion blender to blend the sauce directly in the pot. Alternatively, you can transfer the sauce in batches to a blender and blend until smooth. Be careful with hot liquids in the blender.
10. Season the sauce with sea salt and freshly ground pepper to taste.
11. If using, stir in the fresh basil leaves.
12. Let the sauce simmer for an additional 5-10 minutes to allow the flavors to meld.
13. Use the sauce immediately over gluten-free pasta, as a pizza sauce on gluten-free pizza, or in any soup, chili, or other recipe calling for tomato sauce.
14. If you have leftovers, let the sauce cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to a week or frozen for up to three months.

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