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.

Tomato-less Red Sauce

A red sauce that is a versatile base for multiple recipes, and no pain included.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
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
PS: If you’ve found this post helpful, please consider supporting my work on this site. It’s so easy–and costs you nothing: Next time you want to buy something from Amazon, simply go to the Amazon site through one of my links or banner ads. No matter what you buy, I’ll get a small commission from your purchase–even if it’s not the item I’m advertising. Again, it adds nothing to your costs. So head to Amazon through one of the ads or affiliate links here (or just click here), and start shopping! Thank you so much for your consideration.
Love Meter
Check this out:  Condensed Cream of Soup
Chutzpah

Give Feedback?