Okay … this has to be my absolute favourite creation ever! I know, it’s a strange one right? How can tomato-less sauce beat raw snickers cake or dreamy caramel ice cream? Trust me, it does. Not only does it taste absolutely amazing, it also contains nothing but pure vegetables. No sneaky artificial flavourings or additives. Honestly, it’s wizardry!
So, why would I want a tomato free sauce anyway? Surely tomatoes are healthy? The truth is, they are for most people. But for anyone struggling with a skin problem such as psoriasis or other autoimmune disorder like arthritis – they pose a real problem. Tomatoes, alongside potatoes, peppers and chillies, form part of the nightshade family. Nightshades can be problematic due to their lectin, saponin and/or capsaicin content.
It’s been over two years since I’ve eaten Italian tomato based pasta sauce. I have to ask for pizza sans tomato (which is admittedly a little odd!) and my favourite Rogan Josh curry has long been a thing of the past. So forgive my excitement at this amazing substitute, which not only looks tomatoey … but actually tastes good enough to pass for tomato sauce. Believe me, I tried it on my friends and they absolutely fell for it asking “oh, you can eat tomatoes again now?”
The lemon juice is the crucial part to getting the acidity just right, so make sure you have at least one fresh lemon in to adjust the flavour accordingly.
3 x white onions
2 x Raw Beetroots
2 x Carrots
2 x garlic cloves chopped
A third of a bunch of celery chopped
1 tbs organic veg stock
Juice of 1 lemon
Teaspoon of dried oregano
Salt and pepper to taste
Fresh parsley or basil (optional)
Roughly chop the onions and celery and stir into a large saucepan with the olive oil for 5-10 minutes until they begin to soften
Peel the beets and carrots and chop those. Stir them into the onions along with some garlic and parsley and keep on a gentle heat for 5 minutes
Add enough water to the saucepan to just about cover the vegetables. Stir in a tablespoon of stock powder, a teaspoon of oregano and a pinch of salt and place a lid on the pan. Gently warm for 45 mins to an hour. The beets and carrots should be soft
Allow to cool, then place in a food processor and blitz everything together. The blend will be fairly sweet due to the beets and carrots. Add lemon juice and keep blitzing until you get the flavour just right. You may wish to add a touch of balsamic too and depending on your recipe some fresh parsley or basil
Store in a jar in the fridge for up to 5 days. The sauce may turn a little more pink as the colour of the beets comes out!