By Chef# 616082 on March 08, 2009
Photo by Lalaloula
Photo by Lalaloula
"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."
Serving Size: 1 (521 g)
Servings Per Recipe: 2
"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!"
"Really tasty. DH liked it. Toddler loves it. I'm liking it a lot more than the canned tomato sauce I'm feeling allergic to (mold allergy, yes mold is in canned tomatoes). Like the recipe poster, I found I had to add more spice than with tomato sauce but I didnt have to add any sugar! Thats a big bonus. Maybe my carrots were big or this is not really red sauce with the small beet added. I cooked a second beet and through in the red juice and discarded the actual beet as I needed additional liquid anyway. It was still a dark orange after. Anyway the colour doesnt matter so much when it tastes really good and is not allergenic. We use a lot of sauce as DH likes sauces with rice dishes and we dont do dairy (yogurt) so I think I will be making this many times instead of using canned tomato sauce anymore!"
"Review via my 2 year old-tomato allergic (but spaghetti loving) son. "YUUUUMMMMMYYYY! ""
"i really loved this recipe with the addition of Unrising Muffin recommendations, this will definitely be a stable for me but i will try adding an extra tbsp of apple cider vinegar."
"The "Nomato" brand makes both a ketchup and sauce, and both are a little on the expensive side. I was so happy to come across this instead of buying the pre-made versions. <br/><br/>I substituted the celery for asparagus (because I like it more). I also added sliced green olives, banana pepper juice, apple cider vinegar, and rosemary along with other spices. Positively delicious!"
"We are Failsafe and this is something we make all of the time:)"
"I tried this and I thought I followed the directions, but what I ended up with was the just about the right color for real, fake 'mater sauce, but the texture was runny and grainy and the taste had nothing going for it. As much as everyone else raves about this, I'm thinking I must have done something really wrong. It didn't work for me at all."
"Mmmm, what a wonderful tomato sauce substitute! I made it to go with some whole spelt pasta and feta cheese and it was sooo good! Yum, yum, yum! It was gobbled up by all! :) The taste is a little sweet from the beet and carrots, but definitely nice and a reminiscent of tomato sauce. I used an Italian Herb Blend for the seasoning in addition to the suggested laurel leave and it was very yummy. THANKS SO MUCH for sharing this wonderful recipe with us, SWalker! I will definitely use this over and over again in all the tomato sauce dishes I havent had in so long. Made and reviewed for the Herb of the Month Club in the French Forum."