This sauce is fresh and light and thin...I use a gluten free pasta and serve this over top and my husband can not tell that it is gluten free...so it makes a great family meal. I always have a fresh baguette for him and watch him soak up the remaining sauce wishing I could eat that too. Everybody Eats makes a great baguette that is close to the real deal seeing that it is gluten free. If you know you are making this dish ahead and are a Celiac this may be a special treat to order ahead. My favorite part of this meal is smelling all the flavors come out in the sauce while you are cooking it. This was a really easy sauce to come up with. I just really knew the basic flavors I wanted to have and added a little bit of this and a little bit of that and stirred it with a lot of love. Enjoy!
fresh and light tomato sauce by amy twomey
4 cloves garlic
3 large red peppers, cut up in large pieces
salt and pepper
1 T. sugar
1/2 c. white wine
1 1/2 c. fresh baby spinach
14 fresh small mozzarella balls
Using cuisine art puree the 4 garlic cloves with 2 cut up red peppers, 6 tomatoes and 4 T. olive oil. Transfer to a big pot and warm up adding salt and pepper to taste. In cuisine art lightly chop 1 more red pepper and 4 more tomatoes. Add that to the pot now with 1 T. sugar and 1/2 c. white wine. Let cook on medium to low heat for 1 hour with a lid. At the end add 1 1/2 c. fresh baby spinach and stir in until cooked. Add 3 T. Lucky Layla yogurt cheese spread (or ricotta if you do not have access to Lucky Layla products). Let simmer for about 5-10 minutes. Lastly, add 14 small fresh mozzarella balls(or 2 cups cut up fresh mozzarella in big 1 inch cubes) and stir well letting simmer for another 5 minutes. When ready to serve add fresh ground pepper to top.
*serve over a gluten free pasta("Orgran" gluten free rice and corn pasta macaroni)...delicious!