How to Make Tomato-free Tomato Sauce!
Recipe type: Sauces,Quick and easy
Cuisine: Sauce
  • 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
  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 ½ 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!!
Recipe by Danielle Shine at