For added thickness and vitaminsadd some vegetable purées: try 1/4 cup carrot puree + 1/4 cup red pepper purée (click here to learn how to make purees), optional
1/4cupfresh basiltorn (to serve)*
Instructions
In a large Dutch oven, sauté onion and garlic in olive oil until soft.
Crush whole tomatoes with hands (removing hard core) and place in pan with remaining ingredients and bring to a simmer.
Stir occasionally, allowing to simmer for 15-30 minutes.
For a smoother sauce, remove bay leaf then run sauce through a food processor or immersion blender.
When ready to serve, stir in fresh basil and toss with your favorite GF pasta.
Notes
Because fresh basil will lose its flavor (and color) the longer it's cooked, we use dried during the cooking process then stir in the fresh basil just before serving for an added boost of flavor.