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Topic: Mock tomato sauce  (Read 2975 times)
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« on: April 27, 2012 12:03:16 PM »

Last year I was diagnosed with multiple food allergies. Among a lot of other vegetables, tomatoes were on the list. I was depressed for a very long time, and then I found a recipe for no tomato marinara. From there it was pretty easy to find a way to make a good sauce for using in all kinds of recipes.

As you can see the sauce has a bit of a purplish tinge to it. If you haven't had tomatoes in a while, this tastes just like them. And I've fed it to people who eat them all the time, and they like it too.

I wrote all about it in my blog. Here's the recipe.

2-14 ounce cans of pumpkin puree
(the original recipe calls for canned carrots, but, alas, I run into another allergy. So use whatever you want. Sweet potatoes would work well here too)
2 small or 1 large beet(s) peeled
2 tablespoons olive oil
3 celery stalks chopped
1 large onion chopped fine or 1 large fennel bulb chopped fine

(Again, onion is one of my allergens. So use what you like)
1 whole bulb of garlic peeled and chopped
4-5 large lemons
1/2 cup balsamic vinegar, or apple cider vinegar, or red wine vinegar

(the idea is to get a ton of acid into the mixture. All of those will work, just use what you have on hand.)
Sea Salt and fresh ground pepper to taste
a big handful of fresh chopped basil

Leave the basil out if you want to use this mock tomato sauce for all kinds of recipes.
some kind of sweetener, I use stevia or honey to taste

Peel and prick your beet, and put it in the microwave to cook until you can easily insert a fork into it. When it's done, throw it into a blender with about 2 cups of water and 1 can of the pumpkin puree.
Heat up a large stock pot and saute the onions (or fennel bulb), celery and garlic. When they are soft, add the juice from 4-5 lemons, and mix in the pumpkin puree and the beet and pumpkin mixture. Stir in the vinegar, salt and pepper and the basil. Add water to make the sauce to the consistency that you like, and then add the sweetener to taste. Simmer for about 5 minutes. Just long enough to meld all those tastes.

This makes a good size pot of sauce. I like to use it over the top of homemade gluten free meatballs. I also add it to soups instead of tomato sauce, and it makes a great gluten free, vege lasagne.

I used it to make chili last night.

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« Reply #1 on: April 27, 2012 12:16:38 PM »

It's so great that you've found this, I'm sure you'll have all kinds of culinary adventures using this sauce.  Thanks for sharing.

« Reply #2 on: April 29, 2012 03:15:07 PM »

Wow. A substitution recipe that doesn't have a bunch of specialty ingredients. I don't have food allergies(as far as I know), but this looks like a good recipe to bookmark. Thanks craftewoman!:)

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