Rating: 4.5 stars 4.5
78 Ratings
  • 5 star values: 54
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!

Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

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Nutrition Facts

63 calories; protein 1.3g; carbohydrates 10.8g; fat 2g; sodium 134mg. Full Nutrition
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