The day before the wedding… 8 stitches, 10hrs in the ER, and months of not being allowed to drive myself anywhere due to sudden random dizziness and head/eye pain later everything seems to be evening out a bit. I’m still randomly dizzy, but it’s better.
Oh, and I found out that I do not have cervical cancer (hooray!), but I am pregnant (hooray! little soon, but hooray!). When it rains… heh.
That aside here’s my recipe for tomato free marinara which has fooled the tomato eating 11yr old, AND a few others who forgot about my allergy and ate it all before realizing something was up. =^.^= A good sign I think, since I can’t do anything but smell other sauces to judge by.
First! You’ll need a few things. I used canned for this because it’s quick and simple and I don’t heat the whole house roasting veggies, but choosing fresh beets and carrots and roasting them first adds a whole dimension to the sauce which is beyond lovely.
The cans also serve to keep the ratios easy to manage. You can increase/decrease this recipe simply by keeping the beet/carrot/red pepper ratio the same. You can use any roasted red peppers, these were marinated? Which as far as I can tell just meant lightly salted and had a clove of garlic in the jar.
One large onion, a good amount of garlic (this is to taste, but is it really possible to overdo the garlic? I think not.) a stick of butter if you’re feeling decadent/trying to cram a few more calories into your diet, less if you’re not. Olive oil if you prefer.
This recipe really is super flexible.
Wilt your onion with the butter and garlic.
Then drain the cans of beets, peppers, and carrots. Add them to the pot.
You’re going to be pureeing the whole pot later so right now it’s a free for all. We want to get everything mingled, seasoned, and hot all the way through first. Salt, pepper, and italian seasoning. Again, using the store mixed stuff is just a time saver… Mixing your own will be another post as it’s super easy and then you get to play with the flavors you like best (and leave out the extra basil because bleh. =^.^=)
Cover with broth. You can use water, veg, beef, or chicken broth here. I like veg as it’s a more subtle flavor without the bold savory of a meat broth (and I happened to have 2 cans handy when I started.)
Simmer simmer simmer.
An hour or two later (did I mention you can toss this whole thing in the crock pot and wander off for a day? You totally can.)
Blend either in small batches in a blender/food processor (be CAREFUL blending hot things requires patience, small batches, and being aware of yes omg it’s HOT) or using a stick blender thing which is my favorite since it gets fewer dishes dirty.
Blend until pretty smooth/pureed. Stir in a few tablespoons of balsamic vinegar. Just trust me on this.
At this point it’s ready! You can also add a pound or three of browned ground meat of your choice, I added beef to this batch and it was delish. You really don’t need to do anything but brown the meat, drain it a bit, and toss it right into the sauce.
No Tomato Pasta Sauce (marinara sans tomates)
2 cans of sliced beets (no salt)
2 cans of sliced carrots (no salt)
1 large yellow onion chopped
4 or more cloves of garlic crushed and chopped
4 Tbs Italian Seasoning (or your preferred blend of oregano, marjoram, thyme, basil, rosemary, and sage)
Salt+Pepper to taste
2 Tbs balsamic vinegar
2 cans vegetable broth
2 Tbs butter or olive oil (I just toss the whole stick of butter in there >.> )
1 lb ground beef (I used 3, but I was in a meaty meaty mood)
Wilt chopped onion and garlic in butter until translucent.
Add in remaining ingredients except for balsamic vinegar and meats (if desired), and bring to simmer.
Simmer for at least 1 hr.
Puree or blend the sauce as smooth as you like. Add in the vinegar and browned meat.
Serve as you would a typical pasta sauce. (It makes a wonderful lasagna layer)