Nutrition, Recipes

How to Make Tomato-free Tomato Sauce!

July 19, 2015
beetroot carrot tomato sauce

Please forgive me, sometimes you may find a typo of two amongst these posts…  I write them with such passion and excitement, every now and then something may slip through the editorial cracks. For this, I apologise (in advance).

But today, there is no typo in the title, oh no! I really DO know how to make tomato-free tomato sauce, thanks to the Natural Gourmet Institute and it has changed my life in the tastiest way. Let me explain… Last year, when I was sick and tired of feeling sick and tired, I decided to take action. Through my nutritional studies, I had learnt about the importance of good bacteria within our gut. If the good gut guys aren’t all there and fed regularly with probiotics found in real foods, our gut flora is thrown right out of whack – our defences are down. Not great. Because what happens next is potential overgrowth of the bad gut guys, most commonly resulting in round-the-clock bloating, gas and nausea.

Been there, felt that.

So there I was with test results in hand, reading about how I had zero good gut bacteria in my system. Zip, zilch, nada, nothing and none. Little by little, it seems my good gut bacteria upped and left my internal building as I tried different diets, over-exercised and sweated the small stuff – oh, if only I knew then what I know now I would have saved myself a LOT of time, agony, stress and anguish. But I’m not one to dwell, I got myself a wonderful, incredibly supportive Natropath (hi Lynda!) and set about fixing the issue.

Like finding out I had 56 food intolerances spanning vegetables, grains, nuts and fruits – one of those foods being the beloved tomato. The last 6 months has been tough without them! And with 6 more months to go until I can enjoy tomato-ey goodness once again, you can imagine my excitement when Chef Rich announced in class last week that we’d be making a variety of sauces including a totally tomato-free tomato sauce. Yipeeeee!!

There’s really not much more I can say at this point other than MAKE THIS ASAP! I simply cannot keep this one all to myself, you deserve to get in on this deliciousness. Feed it to friends too and see if they notice – I bet they won’t! It involves real, whole foods like carrots, beetroot and onions as well as very special, yet affordable health supportive ingredients including miso (a traditional Japanese seasoning made by fermenting soybeans with salt and kōji, rice or barley) and umeboshi paste (a salty, tangy Japanese condiment made from dried, pickled Japanese umeboshi plums).

The brilliant thing about this mix is it tastes great AND it supports good gut health too. At this rate, tomato-free tomato sauce will have me eating tomatoes in no time! Hooray to that :)

Totally Tomato-free Tomato Sauce

Makes about 1 litre.

You need:

  • 8 medium carrots, peeled and cut into large chunks
  • 4 large garlic cloves, minced
  • 2 pieces of raw beetroot, scrubbed, peeled, and cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped into small pieces
  • 2 ½ cups of cooking liquid (leftover from step 1. below…)
  • 2 tablespoons umeboshi paste
  • 1 tsp red miso paste, dissolved in ¼ cup liquid
  • 1 tsp balsamic vinegar
  • ¾ tsp sea salt
  • ¾ tsp dry oregano
  • ¾ tsp dry basil
  • ¼ tsp ground fennel seed
  • Pink Himalayan or Celtic sea salt and ground pepper to season
  • Large pot
  • Pressure cooker
  • Immersion (hand held) blender or blender

You do:

  1. Combine carrot and beetroot chunks  pressure cooker and fill with water to cover vegetables. Cook until vegetables are tender, about 15-20 minutes
  2. Once cooked, drain but save cooking liquid to use later. Let carrots and beetroot cool completely
  3. In a large pot, pour oil and heat before adding onion, salt and garlic. Sweat until onion becomes translucent
  4. Add oregano, basil, and fennel and stir to combine
  5. Puree carrots and beetroot in blender with half of the onion-garlic mixture, 2 cups of the carrot/beetroot cooking liquid, miso paste mixture, umeboshi paste, and balsamic vinegar
  6. Return mix to pot and add remaining onions and garlic
  7. Add remaining 1/2 cup cooking liquid (if needed) to achieve a realistic tomato sauce consistency
  8. Season with salt and pepper and serve over your favourite pasta, rice or protein
  9. Enjoy and give thanks to the wonderful Natural Gourmet Institute for creating such an AMAZING tomato-free sauce, hooray!!

 

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