Tomato sauce doesn't just have to be paired with pasta—it's just as delicious on top of sauteed vegetables! Nothing beats the taste of homemade sauce, especially when made with fresh summer tomatoes picked from the garden. This recipe freezes nicely, so whip up a couple batches for future meals.

Tomato and garlic

Shopping List:
• 1 Tablespoon coconut oil
• 2 Small onions, chopped
• 3 Garlic cloves, minced
• 2 Celery stalks, chopped
• 8 Ounces white mushrooms, chopped
• 1/2 Pound of ground lamb (other options: beef, turkey, chicken), cooked
• 1/2 Teaspoon crushed red pepper
• 1/2 Teaspoon salt and pepper (or more to taste)
• 64 Ounces fresh tomatoes (or 2 32-ounce cans)
• 1 or 2 Dried bay leaves

Directions:
• Heat the coconut oil in a frying pan and add the onions and garlic, cooking until the onions are translucent.
• Add the celery and mushrooms and cook for about 10 minutes (vegetables will be soft).
• Add the meat, tomatoes, crushed red pepper, salt, pepper, and bay leaves and simmer for 45 minutes on low heat.
• Pour over your favorite gluten-free pasta or sauteed zucchini.
• Cool and refrigerate any left over sauce or put in a freezer-safe ziplock bag (or container) and freeze for a later meal.

Tipoftheday

 

 

• Making a double or triple batch of this sauce and freezing it will save you time for future meals.
• You'll get the best sauce with fresh tomatoes from your local farmer's market or backyard garden.
• Leave out the meat and add other delicious vegetables like carrots and zucchini for a hearty vegetarian sauce to pour over grilled chicken breasts or cooked eggs.
• Try this easy gluten-free lasagna recipe.