This is my go-to recipe for making red sauce, and it has a long history of being a family favorite. We use this red sauce recipe on pasta, as a dip, and well, anything else I may get creative enough to use it on. It’s also a wonderful foundation for making sauces for stews and other recipes. It’s a good recipe that shows ratios, and allows you to mix in seasonings you may want to experiment with. It’s also a corn free recipe which means even more people can feast together 🙂
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Legume, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE, FPIES, Paleo, Vegan
Compatible With: GAPs
