Tomato-Free Tomato Sauce
made it | 0 reviews |
Carrie Muller Wainwright
"This recipe was built upon the Nomato sauce recipes created for folks avoiding nightshade vegetables, those with tomato allergies, or other medical conditions. It includes Asian specialty sauces found in various recipes online in unique, (hopefully) balanced proportions. It can be used in Italian, Mexican, or other recipes calling for tomato products."
Added to shopping list. Go to shopping list.
Ingredients2 h 17 m servings 81 cals
Original recipe yields 12 servings (6 cups )
- Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.
- Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.
- Blend sauce with an immersion blender until consistency is slightly chunky.
- Cook's Note:
- You can also blend the sauce in a traditional blender after it cools.
Per Serving: 81 calories; 1.5 g fat; 14.1 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 308 mg sodium. Full nutrition