No-Tomato Spaghetti Sauce crates a tomato-free red pasta sauce with alternative flavorful and healthy ingredients.
No-Tomato Spaghetti Sauce
By Sue Lau | Palatable Pastime
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No-Tomato Spaghetti Sauce is my recipe of the day. It replaces my scheduled post for Danish Peppernuts cookies. I had planned those for Christmas Sweets Week. But I only managed to bake them up yesterday, late in the afternoon. And silly me. I forgot to put the sugar in.
So let’s move on to other recipes, shall we? The “Nomato” is a recipe for cooked marinara that is made without tomato products or tomato at all. Beware though, if you serve this to someone who is nightshade intolerant, that despite having no tomatoes, it is not nightshade free.
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Nightshades, as foods, contains alkaloids. Tomatoes are one, and also peppers, eggplants and potatoes. Peppers are the ingredient to watch here.
The Nomato sauce tastes surprisingly similar to pasta sauce, although you can tell it has no tomato. But it is very close and enjoyable.
I don’t have issues with tomatoes. But I did enjoy this using a variety of vegetables. Occasionally I might get a CSA box and need to find something to do with the contents. Or lately I have been buying boxes of produce from the FlashFood app. Those I need to use within a couple of days and there is no telling what I might get. If you want more info on the app, comment and I will get back to you.
No-Tomato Spaghetti Sauce
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No-Tomato Spaghetti Sauce
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No-Tomato Spaghetti Sauce
Equipment
- 1 Blender or food processor
Ingredients
- 15 ounces canned pumpkin
- 15 ounce can beets (drained)
- 12 fluid ounces water
- 4 fluid ounces dry white wine
- 12 ounce jar fire-roasted peppers
- 12 pimento stuffed pitted green olives
- 2 tablespoons olive brine
- 2 cups unsweetened applesauce
- 3 tablespoons granulated sugar
- 2 tablespoons onion powder
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 5 teaspoons fresh lemon juice
- 3 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2/3 cup grated Parmesan cheese
Instructions
- Drain the beets and puree those along with the roasted peppers and whatever liquid is in that jar, and the dozen green olives with 2 tablespoons of that olive brine from the jar.
- Place the purees into a large saucepan with the remaining ingredients.
- Whisk until smooth, then simmer sauce for 30 minutes.
Notes
Nutrition
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