Saturday, 28 May 2011

Nomato Sauce

You know what I like? Tomato sauce.

You know what I miss? Tomato sauce.

It's that sweet and acidic tang that takes your basic starch and makes it extra awesome. Tomatoes are the one and only nightshade that are all kinds of fine for AB's, but not for A's. So, unwilling to go sauceless, I researched substitutes. This is sauce 1, which is very easy and cost-effective to make in large quantities. Sauce 2, made with pimentos, has the great tangy flavour, but lacks in texture, and is more expensive to make. I'll be posting that recipe in an upcoming entry.

Nomato Sauce (inspired by The IC Chef)


Basic Sauce

6 carrots, peeled and chopped
1 beet, peeled and chopped
1 onion, peeled and chopped
1 celery stick, sliced
1 bay leaf, whole
1 1/2 cups of water

Flavour ingredients
3 cloves of garlic, sliced
1 leek, cleaned and minced
1/4 cup fresh parsley, chopped
1 tsp. dried basil
1 tsp dried oregano
2 tsp. olive oil
Juice of 1 lemon
1/2 cup red wine
salt to taste

Place all ingredients of the basic sauce in a pot and boil, covered for 30 minutes, then puree with an immersion blender. Add water, if needed, until mixture has a tomato sauce texture.

Saute garlic, leek, and herbs for 5 minutes in olive oil with a little salt, and add parsley and saute for 10 minutes more.

Add basic sauce and bring to a boil, then add wine. Cover and simmer for 10 minutes. Add lemon juice and keep cooking until sauce thickens to desired consistency. Add salt to taste.

Enjoy over pasta, pizza, or anything else you would make with tomato sauce.

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