A vegetable packed sauce with no tomatoes. Use as a easy pasta sauce, on pizza or add to meals likes bolognese
If in case you have somebody in your loved ones with a tomato allergy I do know it may be tough attempting to make all the same old kid-friendly meals.
Tomatoes, tins of chopped tomatoes and jars of passata function closely in lots of my recipes so thought it was excessive time to provide you with a tomato-free sauce recipe that can be utilized as a substitute.
The key to this sauce is beetroot. It provides the identical pink color that you’d often get from tomatoes.
You’ll be able to in fact prepare dinner up recent beetroot your self however I discover it time consuming and intensely messy so use this vacuum packed beetroot as a substitute. Attempt to keep away from the jars of beetroot if you happen to can as they container lots of vinegar which can alter the style of the sauce.
Begin off by frying some onions and garlic in oil on the hob.
Then add the beetroot, chopped carrots and courgette, together with vegetable inventory and seasoning.
Carry to the boil and simmer for about quarter-hour till the greens are smooth and totally cooked.
The final step is to blitz the sauce. You’ll be able to both mix instantly within the saucepan with a hand blender or switch to a stand blender.
The sauce is then prepared to make use of. You’ll be able to combine it with cooked pasta for a easy meal, use as a pizza sauce or add to bolognese as a substitute of a tin of chopped tomatoes.
Leftover will preserve within the fridge for as much as 3 days. The sauce can be frozen.
Freeze in a single giant freezer bag or use a silicone muffin tray like this one to freeze particular person parts. As soon as frozen you possibly can switch them right into a freezer bag.
Should you do this recipe please do go away me a remark beneath and let me know what you suppose!
Should you favored this recipe you might also take pleasure in my Hidden Broccoli Stalk Pasta
No Tomato Sauce
Description
A vegetable packed sauce with no tomatoes. Use as a easy pasta sauce, on pizza or add to meals likes bolognese
Components
- ½ tbsp oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 300g beetroot, chopped
- 500g carrots, chopped
- 200g courgette, chopped
- 700ml vegetable inventory
- 1 tsp oregano
- salt and pepper to style
Directions
- Add the oil, onions and garlic to a saucepan and prepare dinner for 3 – 4 minutes.
- Add the chopped beetroot, carrots and courgette, together with the inventory and oregano.
- Season with a bit salt and pepper.
- Carry to the boil after which simmer for about quarter-hour till the greens are smooth.
- Blitz both with a hand blender instantly within the saucepan or switch to a stand blender.
- Serve with cooked pasta for a easy pasta sauce or use as a pizza sauce or in recipes reminiscent of bolognese as a tomato sauce alternative.
Notes
Leftover could be saved in an hermetic container within the fridge for as much as 3 days.
It can be saved within the freezer, both in a single giant freezer bag or in particular person parts. Defrost at room temperature in a few hours after which reheat till piping scorching.
