Gluten-Free Dairy-Free 15 Minute Pasta Sauce

While pasta sauce always has the problem of salicylates and nightshades, there is no reason for any major allergens to be present in a pasta sauce, yet after an exasperating 20 minutes in the spaghetti sauce aisle I realized that almost all pasta sauces contain soybean oil. It may be organic and GMO free, but it is still soybean oil.

So, in sheer frustration, I decided to make my own.

Since I rather lazy about this sort of thing, the sauce had to be made entirely out of things that I had in my house and that required almost no additional effort. There is no separate sauteing.

I am not sure this sauce would work without some sort of sausage although I am pretty sure that if you could find a vegan, gluten-free soy-free sausage it would be just fine.

Please note that adding the olive oil at the end is key. Olive oil changes a lot when heated. So resiste the temptation to saute the onions and garlic and just chuck them in with the rest of the ingredients.

Ingredients
1 28 oz can crushed tomatoes
2/3 cup minced onions
4 garlic cloves minced
1 T olive oil
1 lb italian sausage
1 T basil (dried)
Salt to taste (about 1/4 tsp)

Equipment
1 frying pan large enough to brown the sausage and hold all ingredients. The pan cannot be non-stick. You need the burnt on bits
Can opener
Wooden spoon
Paring knife and cutting board
Measuring spoons and cups

Instructions
Sear / brown italian sausage on all sided in an empty pan. You will get some burned on bits.
Add all remaining ingredients except olive oil and cook until sausage is cooked and onions are soft (about 10 minutes)
Remove from heat
Remove sausage from sauce and slice sausage into bite sized chunks and return to pan
Rewarm sauce to serve