Tomato Sauce with Balsamic Vinegar
NO: gluten, dairy, nuts, soy
2 small yellow onions
extra virgin olive oil to saute onions (about 1-2 tablespoons)
1 tablespoon finely chopped fresh oregano
1 teaspoon dried basil
2 tablespoons balsamic vinegar
1 can of organic fire roasted tomatoes (14.5 ounces)
Saute onions until translucent and slightly browned.
Add balsamic vinegar and continue to saute.
Allow the balsamic vinegar to reduce slightly, to decrease the liquid.
Add the herbs and continue to cook, allowing the herbs to release their aroma.
Add the tomato sauce and cook for a few more minutes.
Serve sauce, warm over rice noodles of choice. Have chocolate rounds for dessert!
We used the fettucini noodles by tinkyada.
You can also enjoy with a side of toasted gluten free bread. We had some tempeh sausage left over from breakfast, and so we crumbled some on top: