Paleo tomato sauce is a healthy and easy to make “spaghetti” sauce. Great for Italian dishes, especially the Paleo varieties like cauliflower pizza and spaghetti squash. (Why you shouldn’t eat regular pizza.)
This is a meatless version of this sauce, but it’s perfectly fine to add some kind of ground meat of your choice. Personally I love adding a 50/50 mix of 80% lean ground beef (I find 90% to be too dry from the lack of fats) and ground pork. No need to form meatballs, just saute the ground meat with the vegetables before adding the tomatoes and bay leaves.
Paleo Tomato Sauce
Total Time to Make: 70 minutes
Prep Time: 10 minutes
Cook Time: 60 minutes
- 1/2 cup coconut oil
- 1 large onion, minced
- 3 garlic cloves, minced
- 1 stalks celery, minced
- 1 carrot, peeled and chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 32-ounce cans crushed tomatoes
- 2 dried bay leaves
- In a large skillet over medium heat, add the coconut oil.
- Add the onions and sautee until the onion is translucent.
- Add the garlic, celery, carrots, salt, and pepper and cook until the vegetables are soft.
- Add the tomatoes and bay leaves and cook for 60 minutes.
- After 60 minutes, remove the bay leaves and season with salt and pepper to your taste.
What Makes Paleo Tomato Sauce “Paleo”?
For starters this recipe uses coconut oil instead of the more commonly used olive oil. Olive oil has a lower heat index and starts to smoke at 325 to 350 degrees F, though this paper says otherwise.
So as long as you don’t heat the skillet above 325 degrees F, or so long as you don’t see the olive oil smoking you should be OK with making this recipe with olive oil. But personally I love coconut oil for cooking and save my olive oil for salad dressings.
Make sure the 32 ounce can of crushed tomatoes is “organic” as possible, this means no preservatives, no additives. If you’re using fresh ingredients then this recipe is definitely Paleo. Enjoy it guilt free, even if you add the ground beef and pork.