Exploring a mostly whole foods, mostly allergen free diet
No Tomato “Tomato” Sauce
When I first saw a recipe online for a tomato free “tomato” sauce, I was skeptical. I didn’t think it was possible to come up with a good tasting “tomato” sauce using other vegetables, but I was wrong. This sauce is really good! I like it even better than tomato sauce! Even if you don’t need to avoid tomatoes, you should try this recipe because it is super easy to make and it is really good! Before you look further take a guess at what the 3 vegetables are in the recipe.
It will help if you have a kitchen scale. If you don’t have a scale, I have listed approximate amounts (in cups) of the vegetables.
I use a crock-pot which makes the cooking very simple, but you can cook it on the stove on in an Instant Pot if you prefer.
This recipe makes about 5 cups of sauce. Mine was a little thicker than regular tomato sauce, but I liked it that way. It’s very easy to take this thicker sauce and make a marinara, enchilada or BBQ sauce from it.
You can use the sauce in any recipe calling for tomato sauce. Here is a good marinara sauce recipe.
Did you guess the 3 vegetables used in the recipe?
and here they are!
The vegetables are carrots, beets and orange sweet potatoes (often called yams in the stores). Did you guess correctly?
Ready for the recipe? Here it is! Enjoy!
Tomato Free "Tomato" Sauce
This is a very tasty no tomato "tomato" sauce recipe. If you can't eat tomatoes, give this a try! It is super simple to make on the stove, in a slow cooker or in an Instant Pot!
Sweet potatoes are a "soft" vegetable, meaning that they cook before the carrots and beets. So you can cut them into larger chunks and they will cook in the same time as the carrots and beets. I have made this recipe in a crock-pot on low heat. The vegetables cook in 6-7 hours depending on the size of the chunks. You can speed up the process by cooking on high heat or on the stove. If you use the stove, I would partially cook the beets and carrots first, and then I would add the sweet potatoes. You may need to use more water if you use the stove for cooking.
Put the water into a medium to large size crock-pot. Peel the sweet potatoes, cut into chunks and put into the crock-pot.
Peel the carrots, cut into smaller chunks and place in the crock-pot.
Cut the thin root and green top off of the beets. Peel. Cut into smaller chunks and place into the crock-pot. Add the garlic cloves if desired.
Turn the crock-pot to low and cook for 6 to 7 hours or until the vegetables are very tender. You could cook them on high for less time, probably 3 to 4 hours. Or use the stove and be done in less than an hour, depending on the size of the chunks.
I have also made this in an Instant Pot. See the notes below for more information on the Instant Pot. I put all the ingredients in the pot, set it to manual (high pressure) for 30 minutes, then let it natural release for 15 minutes before doing a quick release. I live at 7000 feet so my cooking time is probably longer than yours would be (unless you also live at a high altitude).
When the vegetables are very tender, puree them using an immersion blender, a regular blender, or a food processor. I love using the immersion blender.
Stir in the salt and a heaping spoonful of love. Add some water if you wish a thinner sauce.
Makes just about 5 cups of sauce.
By "yams" I mean the orange colored sweet potatoes sold in stores. They are sometimes called garnet yams or jewel yams.
You don't have to be exact with how many yams, beets and carrots you use. You can vary the amounts some. The color and taste may be a bit different, but it will still be delicious!
The scale I use allows me to put a plate on it, then zero it so I know that I am getting exactly 16 ounces or 8 ounces or however many ounces of food that I need.
You can omit the garlic if it is problematic for you.
See this blog post for more information on the Instant Pot.
Here is a link to an immersion blender if you aren't familiar with it. It is great for blending drinks, soups and sauces!