When I first gave up nightshades, I believed I would never be able to replace tomato-based sauces and I grieved deeply for my collection of Italian and Mexican recipes. After reading about the amazing tomato-free Nomato Sauce, I was inspired to try making my own version. It took many, many tries in the kitchen to get the flavors to blend well, but I finally found a combination of fruits and vegetables that really worked well. If you’ve seen my Cranberry-Beet Ketchup recipe, you already know that beets and cranberries stand in well for tomatoes. This sauce has a fuller body than the ketchup and makes a great base for my marinara, bolognese, and enchilada sauces. The next test: tomato soup!
Tomato-Free Tomato Sauce
1 T olive oil
1 med onion, diced (110 g)
1 sm carrot, chopped (50 g)
1 med stalk celery, chopped (50 g)
2 sm fresh beets, chopped (170 g)
1½ c fresh or frozen cranberries (170 g)
1 t salt
4 c water, divided
- Heat oil in a large pot over medium heat
- Add onion, carrot, celery, and beets, and saute, stirring frequently, until onions are translucent
- Stir in cranberries and salt, cooking for an additional 60-90 seconds until fragrant
- Add 3 c water, bring to a boil, and reduce heat
- Simmer uncovered, stirring occasionally, until beets are softened and sauce begins to thicken (2-3 hours)
- Blend until smooth and add remaining 1 c water
Yield 1 qt sauce
Updated to add: Try out this recipe in my Unbelievable Chili (click here for recipe)!
Do you have a favorite red sauce?
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