1 28 oz. can organic diced tomatoes
1 28 oz. organic crushed tomatoes
1 6 oz. organic tomato paste
1 7 oz. can mushroom pieces, drained
3 sundried tomatoes, chopped fine
2 organic carrots, grated
1/2 c. red cabbage, chopped
1 jalapeño with seeds, chopped fine
1 large onion, chopped
3 large stems fresh basil with leaves, chopped fine
1/2 c. red wine (optional)
6 cloves garlic, minced
1/4" thick, 1" radius horseradish, minced
1/2" chunk ginger
1 c. water
Seasonings
2 crushed bay leaves
oregano
Italian seasoning
cayenne pepper
dried rosemary
Mix everything together in a large pot. You can cook this immediately or store to let the flavors fuse together. I made this ahead of time so I could store the sauce overnight for a fuller flavor. When ready to cook, turn to medium heat and bring to a boil. Turn the heat to low and cover, letting simmer for 1-3 hours or until the flavors are as you like them. Serve hot (or cold) as its own soup or as a pasta or sauteed vegetable topping. I have used this big batch of gazpacho for hummus wraps, Bison Meatballs with Sauteed Greens, and as a soup base for my Vegan Chunky Tomato Vegetable Soup :)
This looks so good, and so healthy. Yeah! Gluten-free should be healthy too! We need all the nutrient help we can get, but not at the expense of taste. You're doing such a good job posting healthy, gluten free recipes. I love it!
ReplyDeleteI'm a bit swamped after being at the CSA conference, but when things settle and I can start cooking again, this will be on my list to try. Thanks!
P.S. Interesting information at the conference, Cindy. Especially these new grains (ancient grasses actually) coming out of Montana State University's Plant Sciences Department. More on that once I have time to put it all together.