Homemade Pasta Sauce

I know it’s tomato base… I hate my stomach!

When I started this blog and channel, I was hoping to go a different direction with my diet. Gastrointestinal issues are never any fun and they’re doubly awful when you don’t know why you’re having them (kinda where I am, currently). I started, basically, a medieval diet palate in January and was really trying to stick with that. But, my weight kept going up, which I did not like, despite doing all the right things (eating healthy, working out, etc). Then I went into a flare that lasted for a nearly-solid 3 months. I was sick every week between March 11 and June 1. I decided in May that I was going to try carb-cycling between Keto and Paleo. The first week of pure keto went well. I lost about 8lbs. But, when I tried to do the Paleo week, nothing actually sounded good, and I gained back about 3lbs. So, I switched back to straight Keto in the middle of that week and have been doing that since June 1. I’ve lost about 11lbs. Not very impressive and, yet again, I’m doing all the right things. I’m staying below 20g Net Carbs; I work out 3x/week; I’ve lost a total of 13″ from my body, but the weight isn’t moving.

…and I still have gastrointestinal issues.

I just deal with it. I’ve decided this is my lot in life. It’s not a lot, but it’s my life. I don’t want to deny Cameraman Ken his regular pasta sauce all the time. And I make a really good sauce, so I told him to get me 2lbs of tomatoes and I’d make pasta sauce. So, that’s what I did!

2lbs tomatoes (I used roma, beefsteak, and cherry tomatoes)
1T olive oil
1 shallot, diced
Garlic until it is enough
2T Italian seasoning
Salt & Pepper to taste
1tsp – 1/2T red pepper flakes (optional)
2c beef broth
Water as needed
4 button mushrooms, diced.

So, you’re gonna start by sauteing your shallot and garlic in your olive oil until the shallot is translucent and it’s all just fragrant. To that pot, you’ll add your chopped tomatoes, beef broth, Italian seasoning, salt, pepper, and red pepper flakes (if you’re using them). You want to simmer that on medium-low for 2 hours. Check it periodically to deglaze the bottom of the pot and to add more liquid. I set a timer for 45 minutes to make sure I checked it and all that stuff. At the second 45 minute timer, I used an immersion blender to blend it down, then added the mushrooms and let it simmer for another 15 minutes. At that point, I turned off the heat and began the canning process.

With tomato products, you want to make sure you put them in a water bath for at least 30 minutes, but not more than 45 minutes. And make sure the jars are submerged for best results.

That’s really it. It’s a long process, but it’s worth it, especially if you grow your own tomatoes.