When I haven’t planned dinner, pasta is a sure win, especially when it’s just me and my youngest son home for dinner. Yellow & Green Zoodles for me, gluten-free pasta for him, both served with homemade tomato sauce and fresh parmigiana. To save time, I even purchased the already spiralized zucchini noodles. And I didn’t “cook” my zoodles, I feel like they “cook” enough when I put hot sauce on them.
Sauce recipe on the website, it takes 10 minutes to prep, then simmers and makes the house smell amazing & cozy. We always have some in our freezer ready to dethaw at anytime.
This simple tomato sauce is easily made and a stock always in our freezer to be heated up and used over pasta noodles, pizza, chicken parm or noodles! Recipe easily doubles or more, just keep the same proportions.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegan
1 tbsp olive oil
2 Garlic cloves, minced
1 6oz Plain tomato paste (Lately we've been using Muir Glen because it's labeled gluten-free. Be sure use plain, not seasoned, as seasoned sometimes contain wheat in some brands)
1 Tomato purée (we use Pomi Strained Tomatoes, 26.46oz)
1 tbsp or more, dried basil
Salt to taste
⅛-1/4 tsp Pepper or to taste
Heat olive oil under medium heat
Sauté garlic until fragrant and just starting to brown
Add tomato paste & stir in with olive oil
Add tomato puree & stir together (If you want to make more or less, stick with ratio of 1 paste:1 puree)
Add 1 cup of water or more till desired thickness
Add lots of dried basil (I use approx 1 TBSP)
Add pepper to taste (I use approx ⅛ 1- ¼ tsp)
Add salt to taste (I tend not to use)
Simmer for at least an hour, the longer the better