"The Great Stromboli" No-Tomato Sauce
 
 
Author:
Cuisine: Italian
Ingredients
  • 1 cup beets, sliced into rounds
  • 1 medium onion, sliced into thin half moons
  • 1 clove minced garlic (optional to add more to taste)
  • 1 tablespoon olive oil
  • 3 cups carrots, cut into thin diagonal slices
  • 1 teaspoon oregano
  • 1½ teaspoons dry basil
  • 1 teaspoon onion granules or powder
  • spring or filtered water
  • 3 tablespoons lemon juice
  • 1 - 1½ teaspoons salt
  • 1 -2 tablespoons kuzu, dissolved in ¼ cup water
Instructions
  1. Steam beets until tender. Puree until smooth and set aside in a bowl.
  2. Saute the onions and garlic together in olive oil for 3 minutes. Add carrots, basil, oregano, and onion granules/powder. Continue to saute a few minutes.
  3. Add enough water to almost cover the vegetables. Bring to a boil. Reduce the heat. Cook covered until the carrots are tender, about 10 minutes. Do not allow the water to cook completely away.
  4. Put the cooked vegetables into a blender, and then add all remaining ingredients EXCEPT THE BEETS. Blend until smooth. Add more water to the ingredients in the blender so they will blend into a thick sauce.
  5. Place the blended ingredients in a pot. Slowly bring to a boil on a medium-low heat. Careful to avoid bubbling and splattering of the thick sauce. Reduce the heat. Slowly whisk in some of the pureed beets, until you create a reddish color like tomato sauce.
  6. Taste for seasonings and add more salt and/or lemon juice if needed.
Recipe by Cook Love Heal with Rachel Zierzow at https://cookloveheal.com/the-great-stromboli-no-tomato-sauce-on-no-uh-meat-uh-balls/