Tomato-less Red Sauce

Marinara, tomato paste, pizza sauce, etc. Try this recipe to avoid the ‘ouch’ and enjoy the yums.

This recipe excludes alliums, nightshades, gluten, corn, dairy, and soy.

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Tomato-less Red Sauce

A red sauce that is a versatile base for multiple recipes, and no pain included.

Prep Time1 hour hr

Cook Time1 hour hr

Total Time2 hours hrs

Author: Dimples

Ingredients

• 1 pound pumpkin chopped
• 2 medium beets chopped
• 1 small sweet potato chopped
• 3 large carrots chunked
• 1 bunch celery leaves removed and chunked
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 cup water/broth of choice
• 1 bay leaf
• 2 tablespoons fresh lemon juice/caper brine
• or 1-2 teaspoons white vinegar/red vinegar/raw apple cider vinegar

Instructions

• Preheat oven to 425°F (220°C).
• Line a large, rimmed baking sheet with parchment paper.
• Combine oil, salt, and pepper in bowl, then add vegetables, tossing to coat. Sprinkle vegetables in a single layer on sheet.
• Roast, covered by a second baking sheet, for 25 minutes, shaking or stirring pan a few times, until vegetables are slightly tender. Remove cover, and roast uncovered for 30 minutes longer, stirring occasionally, or until vegetables are tender and golden.
• In a large high walled pot, warm broth, beet juice, and caper juice, add bay leaf and simmer for 5 minutes; then after removing the leaf, slowly add roasted vegetables and using an immersion blender, chop/blend to remove chunks. Continue until all vegetables have been added to sauce, adding water or more broth to chosen consistency.

Now to season for use:

For Marinara:

• 5 leaves fresh sage, finely chopped
• 1 tablespoon thyme
• 1 teaspoon marjoram
• 2 tablespoon Mediterranean oregano
• 1 teaspoon dried basil
• 1 tablespoon rosemary
• 1 teaspoon ground sumac
• 2  tsp vinegar powder
• 1 tbsp tamarind paste

For Taco/Enchilada sauce:

• 1 tablespoon cilantro
• 1 teaspoon cinnamon
• 2 tablespoon ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon mace
• 3 tablespoons tamarind paste
• 1 teaspoon horseradish (optional, add more or less depending on heat)

For ketchup: (make sure to REALLY blend this well, it should be smooth as silk!)

• 1 tablespoon maple syrup
• 1 pinch of ground cloves
• 1 teaspoon mace
• 1 teaspoon ground sumac
• 1 tablespoon tamarind paste