This sauce is the bomb! My twenty year old son, Jeffrey, has a hard time eating vegetables, and he didn’t even know the amount of vegetables he was consuming when I used this sauce instead of tomato sauce in my Bolognese recipe last week. In fact, all four of the other family members sat down to dinner and inhaled the sauce.
If you are eating nightshade free and miss tomatoes, this is a very versatile tomato sauce that tastes exactly like tomato sauce with a lovely full bodied consistency, but a little thicker. So, it could be used as a tomato paste substitute, or thinned down with extra broth. If tomatoes aren’t a problem for you, this is a way to get more vegetables into your meals with ease and a flavor punch.
The total time to make this sauce is about an hour and a half. It makes 3 1/2 cups. I like to jar the sauce in one cup containers and freeze what I am not using for later convenience. Doubling the recipe takes very little extra time, and gives you more to freeze for later.
Use this sauce straight from the jar, or use it in your favorite tomato sauce recipes measure for measure. I currently have on my list of recipes to develop with this sauce, pizza and enchiladas! The sky is the limit! Here’s the recipe:
Versatile Eat Your Veggies “Tomato” Sauce
2 Cups Carrots, Peeled and Chopped
1/2 Cup Shallots, Peeled and Sliced
1 1/4 Cups Red Beets, Peeled and Diced
1 1/2 Cups Red Onion, Peeled and Diced
1/2 Cup Celery, Chopped
2 Cloves of Garlic, Minced
2 Cups Broth (Chicken, Bone Broth or Vegetable Broth)
1/2 Cup Aged Balsamic (I love this 18 Year Old, No Sugar Added, High Quality Balsamic)
1/4 Cup Extra Virgin Olive Oil
1 Tablespoon of Anchovies (Umami Guys! Don’t skip it!)
1 1/2 Teaspoon Dried Oregano
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Turmeric
1 Teaspoon Dried Parsley
1 Teaspoon Dried Basil
1/2 Teaspoon Sea Salt
1/4 Teaspoon Ground Mace
1 Bay Leaf
Directions: Place 1/4 Cup of olive oil in a heavy stock pot over medium high heat. Add the Anchovy, and stir until it almost melts into the oil. Add the prepared vegetables, and cook for five minutes, stirring occasionally. Meanwhile, mix all the herbs, mace and salt together in a small bowl. After the vegetables have cooked for five minutes, add the seasoning, and stir for one minute. Add the broth, bay leaf and balsamic. Bring to a boil, then reduce heat and simmer for 30 minutes uncovered.
Remove bay leaf. Add all the ingredients to a high speed immersion blender, and blend until very smooth.
Place the sauce in jars and use within three days in the refrigerator, or freeze for later.
I would love to hear how you are using this sauce in your recipes! Stay tuned for more recipes with this sauce coming soon!