Many parents are trying to cut back their use of tomatoes due to acidity, allergies, inflammation, and taste. While tomatoes have some pretty impressive health benefits, they may not be the right food choice for everyone – plus I love switching things up a bit here and there to flex my culinary muscles and give my family a new food experience.
After a long hunt. I finally tracked down a really good ‘nomato sauce’ that tastes excellent and combines some of the veggies that my family likes best. This sauce can be played with to suit your specific taste, and I think with a little creativity you could easily work it into just about any recipe that might call for a traditional tomato sauce.
Here’s what you’ll need to make it:
- Approx. 5 pounds of organic carrots
- 3 large organic beets
- 1 large onion
- 1 large garlic bulb
- Apple Cider Vinegar
- Italian Herb Seasoning or individual Italian herbs
- Salt & Pepper
That’s all you need as far as ingredients go. You’ll also need a high-powered blender to get the perfect texture. I used an immersion blender and it worked like a charm.
Here’s how to make your No-Tomato Sauce the easy way…
Wash your carrots and beets. Dice them so they’re easy to handle.
Simmer them in a vegetable stock or plain water for about an hour – or until soft.
While they’re cooking, dice up your onion and break open your garlic. You can sauté your onions until they’re translucent for added flavor, and toss in the garlic at the end to help unlock all of its amazing flavor.
Once cooked, let the beets and carrots cool. Puree them using your blender. Add in onion and garlic to taste – you may end up using more than you think you will!
Toss in a splash of apple cider vinegar to bring some acidity and extra health benefits to the mix, and add in your spices, salt, and pepper to taste. 1 to 2 tablespoons of Italian seasoning is a good start for this recipe.
Blend once more to mix all ingredients and you’re done!