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    You are at:Home»Dairy-Free Recipes»Speedy Fresh Tomato Sauce with Pearl Onions

    Speedy Fresh Tomato Sauce with Pearl Onions

    1
    By Alisa Fleming on September 11, 2014 Dairy-Free Recipes, Sauces

    I love recipes that use late summer, early fall produce, like this fresh tomato sauce with herbs. Even better – it takes just 20 minutes to make!

    Speedy Fresh Tomato Sauce with Pearl Onions - naturally dairy-free, gluten-free, healthy recipe

    Since the tomatoes are barely cooked in this fresh tomato sauce, you want to use the most in-season variety possible, which can range by region. In our climate, we get two seasons of tomatoes, so the grape and cherry varieties are hitting their stride once again.

    The chunky-style of this quick but fresh tomato sauce is made possible by the use of jarred pearl onions. They take the hassle out of peeling and cooking those little guys. Once ready, you can toss with fresh tomato sauce with pasta or pair it with cooked chicken or fish (such as halibut or tilapia).

    Speedy Fresh Tomato Sauce with Pearl Onions - naturally dairy-free, gluten-free, healthy recipe

    Recipe Notes: Speedy Fresh Tomato Sauce

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    This recipe was shared with us by Aunt Nellie’s.

    5.0 from 1 reviews
    Speedy Fresh Tomato Sauce with Pearl Onions
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    Author: Aunt Nellie's
    Serves: 4 servings (2 cups)
    Ingredients
    • 1 jar (15 ounces) whole Holland-style onions
    • 1 tablespoon olive or vegetable oil
    • 2 cloves garlic, minced
    • ½ cup white wine, chicken broth or vegetable broth
    • 1 cup chopped fresh tomatoes
    • ½ cup chopped roasted red bell peppers or sweet piquante peppers
    • Chopped fresh herbs (such as basil, thyme, oregano, chives)
    Instructions
    1. Drain the onions and discard the liquid.
    2. Heat the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute. Add the onions and wine and cook for 2 to 3 minutes, or until most of liquid has evaporated.
    3. Stir in tomatoes and peppers and heat through. Stir in fresh herbs, to taste.
    Notes
    Note: To serve, toss sauce with cooked pasta or serve over grilled or sauteed chicken breast or white fish.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    1 Comment

    1. Oona Houlihan on October 1, 2014 9:45 am

      Thanks for the tasty recipe. One of the white fish I have started experimenting with recently are tilapia species, going back to the pharaos of ancient Egypt. Since they can be raised in closed-loop aquaponics systems they have no mercury (which is why the FDA recommends them for pregnant women) and are lean but rich in high-value protein. While some gourmet chefs denigrate them as “bland” this is exactly why they go well with a sauce like yours.

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