I’ve been experimenting with Autoimmune Protocol (AIP) recipes for a friend. I love to experiment in the kitchen, so it’s been a win-win.
Texture matters for tomato sauce recipes, and finding the right balance for recipes with “tomato sauce” but without tomatoes was definitely a challenge.
But I finally got it down, I think.
Ingredients:
3 TBSP Olive Oil
1 Red Onion, medium, chopped [I’ve used white and yellow too]
1/2 TSP Dried Thyme
4 Garlic Cloves, pressed or finely minced [I’ve used it from the jar]
1 1/2 cups Carrots, sliced into coins [I’ve used shredded from a bag]
1 cup Purple Beets, peeled & sliced thin like carrot coins [I’ve used half of a ~15 ounce can of beets or beets from a jar, not AIP]
3 TBSP fresh Lemon
1 TBSP Balsamic Vinegar
Pinch Sea Salt
Pinch Black Pepper [Omit for AIP]
1 can Pumpkin Puree (~15 ounce)
1 TSP Basil, or Parsly, or Oregano (or combo) [Makes it more Italian flavor]
Directions:
Heat olive oil in a medium to large saucepan. Sauté onion for about 7 to 10 minutes, on medium-low heat, until onion starts to brown slightly, stirring often. Add garlic and thyme, and sauté for another minute or so.
Add carrots and sauté for about two to three minutes.
Add beets [if using raw], lemon juice, balsamic vinegar, salt, pepper, and enough water to barely cover veggies.
Bring to a boil, lower heat and simmer (covered) for 20 to 30 minutes until the carrots are very soft. (Carrots must be soft for final sauce to be smooth.)
If using canned/jarred beets, add them along with the pumpkin puree to a blender or food processor. Whirl until smooth. (Skip if using fresh beets)
When the carrots are done, scraped the carrot mixture and liquid into the blender/food processor with the pumpkin puree. Wisk until smooth. (Blend in batches if too much for your appliance.)
The sauce is now done and can be added to recipes, portioned and stored in the refrigerator or freezer, and heated as needed.
Makes about 4 cups.