The thing that I love most about the allergy free community is that for the most part, people are really understanding and willing to share the things that they have discovered along their journey. What works, what doesn’t work, what you shouldn’t touch with a ten foot pole. This is so helpful, especially when allergy-free products and ingredients are expensive and sometimes hard to find. It’s nice to know that someone is willing to give you a heads up on something before you try it yourself and end up with dinner in the trash!
One of my Facebook readers sent me this recipe today and I just had to share it with all of you! Tina has a laundry list of food allergies, along with a gluten-intolerant husband and a wheat intolerant son. I’m sure that makes for challenging meals, and I know you all can relate.
And by the way, Tina, just so you know, I’m proofreading this with a fine-toothed comb….
One of the suckiest things about being allergic to tomatoes, garlic, and citrus is that those foods are not often addressed in the world of allergies. Or at least, not addressed as often as other allergy issues (gluten, wheat, soy, nuts, etc). So we don’t have hoards of highly trained NASA chefs* working hard day and night to come up with a tomato-free, garlic-free alternative to spaghetti sauce. That task has fallen to me, and since I’m lazy and don’t want to be up 24/7 cooking (you don’t want me to keep hours like that either. Trust me), it has taken a while, post-diagnosis, for me to hit upon the magic formula that will allow me to eat delicious Italian food once again. I have two versions of this sauce – one with wine, one without – you can take your pick on which to use (I offer this option because I know some people may not wish to cook with wine for personal or religious reasons. Hey, we all still gotta cook!), and while I personally prefer the wine-full option, the non-wine version is pretty darned tasty, too. So here we go, let’s make some pasta sauce!
Tina’s Delicious Pasta Sauce
5 red bell peppers, whole
1 onion (I like the purple ones, but you can use whatever color suits your soul), chopped
2 green bell peppers, chopped
2 shallots, whole
1 T Italian Seasoning (more or less – I usually eyeball it – depends on how much you like oregano)
Salt to taste
1 cup red wine (I used cabernet, because that is what I had on hand) OR 2/3 cup balsamic vinegar
1. Broil red bell peppers, turning often, until skins are blackened.
2. Remove from oven, place in a brown paper bag and put in fridge to cool (freezer works alright too).
3. While those are chilling, sautee the green peppers and onions (you can add mushrooms if you like, but I’m allergic to those too, so I didn’t) until the peppers are bright and the onions are translucent.
4. Pour wine into a small sautee pan and heat to a vigorous simmer until it reduces by about 1/3. Remove from heat.
5. Peel the charred skins from the red bell peppers, remove the seedy core (it just pulls out).
6. In a food processor or blender, spin red bell peppers, shallots, Italian seasoning, and wine or balsamic vinegar until smooth and sauce-like.
7. Add peppers and onions. Viola!
You can serve this over pasta, or spaghetti squash, or vegetables. You can use it as a lasagna sauce between layers of thinly sliced eggplant. Last night we had it with Italian sausage (specially made by our amazing butcher) and a salad. Whatever makes you happy! It’s here for you to try and enjoy!
Thanks for sharing this, Tina! We even talked about using it as a great pizza sauce! For a great gluten free egg free crust, see my latest favorite HERE.