The Sunday Cookbook: Tomato-Free Marinara Sauce


The Sunday Cookbook  - Tomato-Free Marinara Sauce - nightshade free - joseph centineo - amanda macgregor - food allergy recipes

Ingredients

  • 1lb carrots, peeled and cut into large chunks

  • 1 8.8oz package of "Love Beets" brand of beets

  • 1½ onions, diced

  • 6 cloves of garlic, peeled and sliced

  • 2 tablespoons dried basil

  • 1 tablespoon dried oregano

  • Salt and pepper

  • Olive Oil

The Sunday Cookbook  - Tomato-Free Marinara Sauce - nightshade free - joseph centineo - amanda macgregor - food allergy recipes

Directions

  1. Using an 8-quart covered stockpot and covered steamer insert, fill the pot with water, about halfway full. Insert the steamer basket, and place the carrots in the basket. Over medium heat, steam the carrots until they can be easily poked with a fork.

  2. In a food processor, blend together the carrots and beets. If needed, add a little of the water from the steam pot to loosen the mixture and blend easier.

  3. In a separate pot, over medium heat, add a few tablespoons of olive oil. Once the oil becomes warm, add in the onions and garlic. Sautee until translucent, making sure not to overcook the garlic.

  4. Add in the beet and carrot mixture, basil, and oregano. Season to taste with salt and pepper.

  5. Set the heat to low, and simmer the sauce for 30 minutes, making sure to mix occasionally to prevent any burning.

  6. After 30 minutes of simmering, taste the sauce and add any additional basil, oregano, salt, or pepper, if needed. The tomato-free base tends to absorb seasoning very quickly, so you may need to add more than our measurements above.

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