Re: Untomato sauce

[Guest guest]

Here's the untomato sauce we use. Hope it helps someone!

Here's the recipe for the Beet Pasta Sauce. It doesn't taste like tomato

sauce, for sure, but I think it's tasty in its own way. We all like it here.

Well, at least we all eat it, anyway.

1 cup spring water

1 large carrot, chopped

1 large beet, peeled and chopped

1 teaspoon olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

2 cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

1 tablespoon fresh parsley, minced

1 bay leaf

sea salt and black pepper to taste

1. Steam carrots and beets until tender. Reserve the water. (Note: Sometimes

I microwave to save time. Also to save time, while the carrots and beets are

steaming or microwaving, I start on step 3)

2. Puree carrots and beets in blender or food processor. Add water as needed

to make mixture smooth. Set aside.

3. In large saucepan, heat oil on medium heat. Add onions, celery and garlic.

(Note: I don't mince the garlic. I cut the ends and peel outer layer, then

add whole cloves to oil. When the celery and onion are soft, then I mash the

garlic. This is supposed to be the way the pros do it. Think it keeps the

garlic from overcooking and getting bitter) Saute until soft. Add oregano,

basil and bay leaf. Saute for 1 minute.

4. Mix in meet mixture and 1/4 cup spring water. Cover and reduce heat to

low. Simmer 10 minutes, then serve garnished with parsley.

Note: I alway double or triple this recipe and freeze extras. Also, we're not

big garlic eaters, so I don't use as much garlic as they do.