I am now one week out from finishing my Whole30 cleanse. I have reintroduced every food group I had to cut out for the 30 days. Interestingly, I have not noticed a reaction to a certain food group, confirming my hypothesis. I will say that my stomach definitely didn’t like the meal I had that was super heavy and greasy (pizza…). To be honest, I am not very mad about it either!! Pizza is never something I crave, but if presented with an opportunity to have a slice, I absolutely will. After the experience I had this week with two slices of pizza…I think I will opt out of eating pizza for the most part. I think that my stomach was upset due to the fact that it was greasy/heavy and not that it had a lot of cheese (cut out dairy for Whole30) because I had dairy in other forms and my stomach handled it just fine. Besides this one encounter, I am feeling pretty great! I have a deeper appreciation for food in its raw form, and sometimes just prefer it now.
My inspiration to create this pasta sauce arose because my mom brought me olive oil, jarred tomatoes, and pasta back from Italy. I am not a huge pasta eater, but I could envision the most delicious homemade sauce coming from the jarred tomatoes. Also, most of the pasta sauces at the store are not very healthy for you. I try to stay away from them for the most part, but if I am in need of some I will literally check every nutrition label until I find the healthiest. But let me tell you…THIS pasta sauce is seriously amazing. I kid you not. It beats any jarred pasta sauce I have ever had. I added turkey into the sauce just because I wanted to add more protein into it to make it a more well-rounded meal for this week. However, you can totally leave out the meat! Either way you will not be disappointed.
Homemade Pasta Sauce
- 1 jar peeled, whole tomatoes
- 1 head of garlic, whole
- 1 sweet onion, roughly chopped
- 1/2 cup fresh basil, chiffonade
- 1 lb lean turkey
- 2 tbs dried basil
- 2 tbs dried oregano
- pasta of choice
- salt/pepper to taste
- Preheat oven to 450 F.
- Cut through the top of the garlic head, exposing only a little of the tops of the garlic pods. Drizzle with olive oil, salt, and pepper. Wrap in foil and bake for one hour.
- Grab medium saucepan and turn onto low heat. Add onion and a drizzle of olive oil and cook until caramelized, stirring often. About 45 minutes to an hour.
- In another medium saucepan, add a drizzle of olive oil, turkey meat, dried basil, and dried oregano. Cook until no longer pink. Set aside.
- Once onions are done cooking, add the jar of tomatoes to the saucepan and simmer. Once the garlic is done, you will want to squeeze the roasted garlic pods out of the “casing”. Stir to combine, mashing the tomatoes. Simmer for 10 minutes.
- To blend the sauce, use either a blender or an immersion blender(what I used). Blend until smooth. Add the cooked turkey meat and the fresh basil. Stir to combine.
- In a pot, add water and salt. Bring to a boil. Cook pasta until cooked to preference.
- Add pasta into the pasta sauce and stir to combine. Bon Appétit!