Prep 15 mins
Cook 20 mins
This recipe comes from the Interstitial Cystitis Network site at www.ic-network.com/bev/april00. We enjoy it just as much in spaghetti and enchiladas as tomato sauce. One batch makes the equivalent of 2 larges cans of tomato sauce (4 cups) so I use half the batch and freeze the other half in a freezer bag for next time. I find that I have to add about 25 percent more spice than I did when I used tomatoes.
- 6 carrots, peeled and diced
- 1 small beet, peeled and diced
- 1 large onion, diced
- 3 celery ribs, diced
- 1 bay leaf, whole
- 354.88 ml water
- Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
- Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.
I really enjoyed this recipe.
1) If you end up with a runny sauce, you either boiled for too long or put it in the food processor for too long.
2) I would recommend to add the following ingredients to give some punch to this sauce. While not bad as it is (not bad at all in fact) it might be but somewhat sweet for the super tasters (or boring for those who usually burn their throat with hot spices)...
2 Tbsp Vinegar
2 Tsp Oregano and/or Basil
1 Tsp Garlic powder
1 Tsp Salt
1 Tsp Black Pepper
I tried this recipe and it turned out very well and couldn't be simpler. It is not easy to stay on a tomato free or nightshade free diet and still make things that are tasty but this substitute works really well. Thanks so much for posting.
This recipe is excelent! I make pizza sauce with this as well as use it as a plain tomato sauce. I also use it as a base for homemade ketchup- an exceptional substitute which helps me eat normal food with a citrus allergy!