Thursday, June 5, 2014

Quick Paleo Pasta Sauce

Once fresh tomatoes are in abundance, I love to make homemade sauce. When I don't have the time or the bounty, though, this recipe is the one my family knows as "my" sauce. 

It probably never tastes exactly the same twice, as I season it as I go and sometimes vary the ingredients. I've used red wine in lieu of balsamic vinegar, and prefer to use fresh basil rather than dried when I've got it. 

We all like a chunkier sauce, so I always use at least part diced tomatoes as opposed to crushed. You could also use whole tomatoes and then mash them up as much as you do (or don't) want. The sauce tastes better the longer it has to simmer, but if you're in a rush I'd say 15 minutes will do.

Tonight we had this with grain-free pesto meatballs and zucchini noodles; I slightly under-baked the meatballs and then let them finish up simmering in the sauce on the stove top.

Quick Paleo Pasta Sauce

1 tbs. olive oil
1/2 cup chopped onion
5 minced garlic cloves
5 cups total canned organic tomatoes 
3 tbs. balsamic vinegar
granular stevia or raw honey, to taste (I used about 1 tbs.)
3 tbs. tomato paste
1/4 cup chopped fresh basil
1 tsp. dried oregano
salt & pepper, to taste

Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until golden, stirring frequently (about 5 minutes).

Add tomatoes, vinegar, sweetener, tomato paste, basil and oregano. Stir to combine. Allow to come to a boil and then reduce heat. Simmer for at least 15 minutes.

Season to taste with salt and pepper, and serve with a little more fresh chopped basil, if desired. 


  1. I just have to tell you I pin so many of your recipes, I LOVE them!! I will eventually cook my way through your blog ;) Thank you for all the great recipes!

    1. Thank you Erin! That is so nice to hear!