• Prepare the gluten free pasta according to package instructions and drain. Set aside.

Blanch The Tomatoes:

• Fill a large pot with water, place the pot on the stove top, and bring the water to a boil. Once the water is boiling, carefully drop 12 roma tomatoes into the pot using a Spider strainer or slotted spoon (being careful not to splash yourself with boiling water).
• Lower the heat a bit and boil the tomatoes for 3-4 minutes, or until the skin begins to break open.
• Fill a large bowl with ice water. Once the skins have begun to split as the tomatoes are boiling, carefully remove each tomato with a Spider strainer or slotted spoon and place them in the ice bath.
• Allow the tomatoes to cool completely in the ice water and discard the hot water that was used to boil the tomatoes. Once the tomatoes are cool to the touch, carefully peel the skin from each one and discard. Remove the core from the top of the tomatoes using a paring knife or small metal scoop.

Prepare The Spaghetti Sauce:

• Mince 6 cloves of garlic and 2 shallots (or 1 small onion). Mince ¼ cup fresh basil, and 1 tsp. each of fresh oregano and thyme.
• Place a large pot on the stove top and heat to medium. Add 2 Tbsp. olive oil. Once the oil is heated add the garlic and shallots. Sauté for 5-6 minutes, stirring often. Add the peeled and cored tomatoes to the pot and sauté for 4-5 minutes, stirring often.
• Once the tomatoes have sautéed for 4-5 minutes, it's time to smash them with a potato masher (or some similar kitchen tool). Cook the tomatoes on medium heat for another 10 minutes, smashing them often with a potato masher. They will begin to break apart and look more like a sauce.
• After 10 minutes or so add 1 8 oz. can of tomato sauce, 2 tsp. sugar, ¼ cup fresh chopped basil, 1 tsp. each of fresh oregano and thyme, and ½ tsp. kosher salt and pepper.
• Cook for another 5 minutes, all the while continuing to mash the tomatoes with a potato masher. Add 1 Tbsp. unsalted butter to the sauce and simmer for a few more minutes on low or until the butter has melted.

  If the sauce is still too chunky for your tastes feel free to pulse it with an immersion blender until it reaches your desired consistency. Be very careful when using an immersion blender in hot spaghetti sauce! Be sure to turn the heat off before using an immersion blender in a pot of sauce on the stove top.
• Taste the sauce and adjust the sugar, salt and pepper levels. Add more fresh herbs if you like.
• To Serve: Serve sauce immediately on top of prepared pasta and add desired toppings such as extra basil and Parmesan cheese.