Light northern Italian sauce: gluten-free, dairy-free, tomato-fr - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

Light northern Italian sauce: gluten-free, dairy-free, tomato-free

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This recipe was inspired by a recipe I found in the magazine Living Without. I didn't have all the ingredients and am allergic to some, so I omitted and changed a few of the ingredients:


2 tablespoons extra virgin olive oil

1 tablespoon Earth Balance

1¼ cup water

½ teaspoon dried oregano

½ teaspoon black pepper

3 teaspoons white wine vinegar

4 teaspoons Marsala

6 parsley stems (optional)

1 thyme sprig (optional)


If you're pouring this over something already cooked:

1. Bring the water, Earth Balance and extra virgin olive oil to a boil

2. Add in the oregano and black pepper

3. Simmer for 5 minutes

4. Mix in white wine vinegar, Marsala, parsley and thyme

5. Pour over dish and enjoy!

If you're using as a marinade:

1. Combine all ingredients and pour over uncooked dish

2. Cook dish and enjoy!

It's a simple and light sauce. It compliments all types of meats.

I make it as a marinade for pot roast, cooking the pot roast in a Crock Pot for 6-7 hours. I added some diced carrots into dish to give a variety of flavor.

One of my theories is no recipe is set in stone. There are many ingredients in a recipe that can be omitted or substituted. If there's something in a recipe you don't like, are allergic to or simply don't have in stock and it's not one of the main ingredients, it can probably be left out or substituted. For example, in this recipe, any of the herbs could be left out (although the flavor will change a bit).

The original recipe in the magazine calls for a vegetable puree with carrots and beets, onions, garlic, celery, red wine vinegar and chicken broth. I can't eat onions or garlic, and since they're not the main ingredients, I left them out. I didn't have any chicken broth, celery, beets or red wine vinegar. Because celery and beets aren't the main flavor sources, I left them out. Broth can easily be substituted with water, although you do lose flavor. For red wine vinegar, I substituted some red cooking wine and a smaller portion of white wine vinegar.

It takes some experimenting to get recipes perfect, but I was once told a tip: when in doubt, smell the ingredients together. If they smell good together, they'll probably taste pretty good together. It's not scientific, but it works!

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