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 hr
Cook Time1 hr
Total Time2 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
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Check this out:  Chicken ala Peroom
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