Thursday, January 7, 2016

Tomato-less Tomato Sauce

Tomato sauce without the tomato? Sounds wild and crazy, but this gal pulls it off at Paleo Pumpkin! She used her vast creativity to come up with this recipe that looks really believable. She said she prefers it to tomato sauce. If you are having to avoid tomatoes this might be a life saver. You can even make a big batch, freeze some and use it later.
photo from Paleo Pumpkin
Recipe type:Condiments
Serves:750 ml
Prep time:
Cook time:
Total time:
A tomato-free sauce, which you can use instead of ketchup, tomato puree or just tomatoes, since it simply does taste like tomatoes.
  • 300 g beetroot
  • 400 g butternut, peeled and chopped
  • 400 g carrots, peeled and chopped
  • greens of 2 spring onions
  • a bunch of chives
  • ¾ cup apple cider vinegar
  • 1-2 tbsp muscovado sugar
  • ½ tsp allspice (omit if strictly AIP)
  • ½ tsp cloves
  • a pinch of mace
  • 1 tbsp dried oregano
  • ½ tbsp dried thyme
  • salt, to taste
  1. Peel and chop the beetroot.
  2. Cook the beetroot, butternut and carrots together in a pot filled with water until very tender. This could take 30-40 mins.
  3. Using a food processor, puree the beetroot, butternut and carrots with spring onions, chives and all spices.
  4. While the motor is running start slowly adding apple cider vinegar, checking the consistency now and then.
  5. Stop when you feel the consistency is right for you. I personally like a thicker sauce.

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