My husband is adhering to a strict Specific Carbohydrate Diet (SCD) and I have been trying to be the supportive wife. It hasn’t been that difficult once I realized I have lost 13 pounds since we started the diet!!!
There is a lot of information out there about the Specific Carbohydrate Diet (just google the term!) so I am not going to go into lots of detail (and the information is extensive!) but basically it means we have gotten rid of all processed and boxed food (which we had been slowly getting rid of anyway), white sugars and flours (the kids and I use wheat flour and I do use white sugar in some baked goods that my husband doesn’t eat but my husband has to use almond flour), and buy organic when we can. We make a lot of what we eat from scratch now and the diet is similar to the Paleo diet.
Enter the homemade tomato sauce. Do you realize how many recipes call for tomato sauce, stewed tomatoes or paste? I didn’t until my husband told me that canned tomatoes et. al were off the list. Tomatoes and homemade sauces made following the SCD directions are both fine. I sort of followed a recipe and made my own homemade tomato sauce.
1/2 cup of basil (1/2 a cup?!?! seriously?)
3 cloves of garlic
1/2 tsp dried thyme leaves
1 medium onion
The first thing you have to do is peel and de-seed your tomatoes. Supposedly, the easiest way to do this is to drop the tomatoes into boiling water for one minute.
Amazingly, this is what happens:
Move the tomatoes into a bowl until they are cool enough to peel. The skin of the tomato falls right off. To de-seed them, the directions that I read said to cut them in half and squeeze the seeds out.
Squeeze, squish, splat…
So, when I cut the tomato it didn’t exactly cut in half perfectly so there was tomato flesh instead of seed. I ended up just ripping the tomatoes apart and taking the seeds out. My kitchen was a disaster. My hands were covered in tomato juice so I couldn’t take a picture of it for you.
Cook the onions, 2 tablespoons of oil, and three pressed garlic cloves in a large pot until soft. Crush up the tomatoes and add them to the pot. Instead of crushing them, I put them in my food processor. I also added about 3-4 cups of tomato juice (which is SCD legal).
Add the basil. The recipe I (kind of) used said to use 1/2 cup. Measuring out half a cup worried me but I dumped it all in the pot.
Simmer on the stove until the liquid has evaporated.
The recipe makes about 2.5 cups without the juice. With the tomato juice added, I got about 4.5 cups of sauce. I bagged the sauce up in 1/2 cup bags to freeze for use in the future.
And the verdict?
The tomato sauce was a hit. My husband is planning homemade pizza (with almond flour crust) for dinner tonight and I think he is happy that I don’t have to keep asking if he is sure that he can’t have canned stewed tomatoes! I thought that I added a ridiculous amount of basil but it wasn’t overpowering. I didn’t add any salt or any other seasonings so it might need a little bit of salt if it is used as a pizza sauce rather than a mix-in.
Now if I find a recipe that calls for tomato sauce, canned tomatoes or tomato past, I have a substitute ready to go!