Fall is here and weather has finally gotten cooler during the past week or so. As temperatures drop I start wanting more hearty, warm meals instead of salads. With the exception of homemade kale salad. That I can always eat. It’s just simply the best. I’ll post my recipe next week. But this week’s recipe is a (fairly) quick pasta dinner I made one day when I came home from work hungry and tired. While the sauce was simmering I was able to rest a bit and make the house smell heavenly.
HEARTY TOMATO SAUCE
6 large, ripe tomatoes
2 tsp coconut oil (to saute onion and garlic)
1/2 cup onions, diced
2 cloves garlic
½ cup sweet white wine (I used Riesling)
basil, oregano, rosemary, thyme (fresh or dried)
1/2 tablespoon sugar
Dice tomatoes into large chunks. Heat coconut oil over medium heat. Add in onions and garlic, sauteing about 5 minutes. De-glaze the pan with white wine and add in tomato chunks. Bring tomatoes to a boil and reduce to a simmer. Cook for 60 minutes until tomato sauce has reduced down. Add in the herbs and sugar, continuing to cook for a minute or so. Toss with freshly cooked gluten-free pasta (I had brown rice pasta) and serve hot. Sprinkle some vegan parmesan on top. Use this recipe to make your own.
For the vegan meatballs I used this recipe.
Buen appetito!
