This recipe is another that comes compliments of the allergy elimination diet that’s ruled my life for the last month. The good news is that the reintroduction part of the diet is now in full swing, and rice, whole wheat, corn, carrots, potatoes, apples and bananas are now fair game. However, most sugars, all yeast, and alcohol (including vinegars) are still off limits. So to ease my hankering for whole wheat spaghetti noodles topped with marinara sauce, I made up my own version because the prepared sauces contain sugar. I’m still playing with the ingredients, which received the Man of Steel’s coveted seal of approval, to make it even more tomato-ee, but this recipe has added some much needed variety to our menu.
Way Too Healthy Tomato Sauce
1 pound ground beef, pork, or turkey, browned (I used pork)
4 cloves garlic, minced
8 Roma tomatoes, peeled* and diced
1 large onion, diced
1/2 cup Kalamata olives, sliced thin
1/2 cup sweet pepper, diced (optional)
1 cup water
1 teaspoon Italian seasoning
1 teaspoon salt
Brown meat in large dutch oven. Drain off grease, if needed. Add garlic, onions, and peppers. Saute for 3-4 minutes. Add the tomatoes, water, salt and Italian seasoning. Bring to a boil. Reduce heat to a slow simmer. Simmer on stove for 1 1/2 to 2 hours, stirring occasionally. Serve hot over whole wheat spaghetti noodles.
*Blanch tomatoes in boiling water for 1 minute before peeling and they will peel much more easily.
