Nomato Sauce Tomato Sauce Alternative Food

NOMATO SAUCE (TOMATO SAUCE ALTERNATIVE)

Steps:

• Heat oil in large skillet over medium heat, then add and saute the onions until tender and golden, about 10 minutes. Add minced garlic and saute until fragrant, about 1 minute.
• Add beets, carrots, Italian seasoning, oregano, and 1/4 teaspoon salt. Stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender, 20 to 30 minutes. The broth will almost be absorbed by then. Once cooked, transfer ingredients in the pot to a blender. See photos in blog post.
• Add 1/2 cup broth and pumpkin/squash puree, then blend until smooth. Alternatively, add 1/2 cup broth and pumpkin/squash puree to the pot and use a stick blender to blend into a puree. Note: For thinner pasta sauce, increase amount of broth to reach desired consistency. Then, add fresh parsley, lemon juice and/or balsamic vinegar, and any optional add-ins, and blend again until smooth.
• Transfer ingredients back into the pot (if you used a blender) and simmer over medium heat for 10 minutes.
• Store in a sealed container in fridge for up to a week, or freeze for up to 1 month.

NOMATO SAUCE IN THE INSTANT POT; AIP PALEO

Steps:

• Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel.
• Peel and chunk the beets.
• Place 1 cup water in the Instant Pot (IP) then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes.
• Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl.
• Press or mince the garlic, and set aside.
• Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf.
• When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree.
• Clean and dry the IP's silver inner pot, and replace it in the IP. Select Sauté, and wait until the IP reads Hot.
• Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes.
• Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function.
• Add bone broth (or stock) and the butternut squash and beet puree to the IP and stir to combine.
• Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP). Stir to combine.
• Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer.
• Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel.
• The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup!
• Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag.

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.