Wednesday, April 25, 2012

TOMATO-LESS TOMATO SAUCE

This post probably won’t appeal to you unless you avoid eating tomatoes.  Who the heck wouldn’t eat tomatoes?!  Well, anyone with blood type B who follows the Blood Type Diet, or maybe someone who has an issue with tomatoes & their stomach.  Or maybe you like the idea of a sauce made of two highly nutritious vegetables instead of one that tastes almost the same.  

Tonight I finally tried out tomato-less tomato sauce.  I used a recipe posted on dadamo.com & one posted by a great cook, Donna Blankenship, as a basis for my sauce.  I was very skeptical that carrots & beets could pass for tomato sauce, but I am now convinced!  I made my sauce from scratch, but you can easily save time by using canned carrots &/or beets.  The sauce will freeze well, so I made a double batch.

INGREDIENTS
Yield = 6 cups (2quarts)
6-8 (~ 5cups sliced)
Large carrots, sliced & steamed (or 4 cans, drained)
1 (~ 1cup sliced)
Tennis-ball sized beet, roasted, steamed, or boiled, then sliced (or 1 cup from a can)
1
Onion, diced
2-4
Garlic cloves, minced
Handful
Fresh oregano (or 1 tsp dried)
½ tsp
Dried basil
½ tsp
Dried sage
2 tsp
Salt
To taste
Garlic powder
½
Lemon, juiced
1 1/3 cup
water

PREPARATION
1.  Steam the carrots & roast (wrapped in foil, @ 350 degrees for a hour), boil, or steam the beets.  If you choose to use canned beets & carrots, open the cans & drain the veggies.
2.  Blend the cooked carrots & beets until smooth. 
3.  Sauté the onion & garlic in a little olive oil, then add to the puree blend in.
4.  Add the oregano, basil, sage, salt, & lemon juice, & blend.  Adjust the seasoning to your taste.   

5.  Transfer the mix to a larger container, then add water (if you are using a blender, just add water into the blender.  I used a food processor & didn’t want a flood in my kitchen!).  If you are freezing any of the sauce, make sure to leave an inch of space in the container for the sauce to expand as if freezes.   

Enjoy!

SUGGESTIONS
Use as spaghetti sauce
Use as pizza sauce
Omit the basil, & use in chili recipes 

Thank you for leaving a comment, if you choose to.  I read each one, & genuinely appreciate your feedback!  
Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

5 comments:

  1. How much lemon juice? I've had large lemons and small lemons and I'm not sure which size lemon I should use a half of.

    ReplyDelete
  2. Hi Ruth,

    About 6 Tbsp of juice. My lemon was the size of a tennis ball, & very juicy. I hope that helps!

    ReplyDelete
  3. This sounds great. I hate tomatoes, and don't like to eat my pasta with alfredo (occasionally as a treat) or dry. Thanks!

    ReplyDelete
  4. I hope you like it, Hailey.  I may stain your noodles, which I found out the other night!

    ReplyDelete
  5. Tracy Bauman VanDemarkJune 13, 2014 at 12:02 PM

    This is amazing. I'm so grateful for your hard work in developing this recipe and your generosity in sharing it. I've been tomato free for 6 years and just love this! I am going to make it in bulk and freeze it.

    ReplyDelete

If you have comments or suggestions, please share them!