No More 'Mato Marinara Sauce (No tomato)

4
Davori Byrdsong

By
@cookingmuse

Sadly I discovered that my childhood intolerance to tomato developed into a full blown allergy. I LOVE all things tomato. This incredible substitute looks, smells, and tastes like the real thing, and can be substituted for pretty much anything that calls for a marinara-type sauce. In my quest for suitable alternatives to the death apple, I found that many people cannot have tomato.....be it because of an aforementioned allergy, or medications, health conditions, or general preference.....this is a great option. My partner couldn't tell the difference either!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 1 lb
    beets, (2 cans- whole, drained) canned or fresh (trimmed, peeled, and boiled until tender)
  • 2 lb
    carrots, (4 cans- sliced, drained)canned or fresh (peeled, cut, and boiled until tender)
  • 1/2 c
    apple cider vinegar
  • 2 c
    water
  • 1 1/2 Tbsp
    salt
  • 2-3 Tbsp
    oregano, dried
  • 2-3 Tbsp
    basil, dried
  • 2
    bay leaves, dried
  • 2 1/2 Tbsp
    garlic powder
  • 1/3 c
    sugar
  • 5 large
    roasted red peppers, peeled and cleaned
  • 2 lbs small
    roasted tomatillos, 1/2 peeled and cut into quarters, 1/2 unpeeled and whole
  • 1 to 2 lb
    ground mild italian sausage depending on how much meat you prefer

How to Make No More 'Mato Marinara Sauce (No tomato)

Step-by-Step

  1. Puree all ingredients except quartered tomatillos and bay leaves completely in food processor or blender. If you do not have a large capacity blender/processor you may need to do this in a couple of batches.
  2. In a large pot, brown ground italian sausage. Do not drain.
  3. Add sauce, bay leaves, and quartered tomatillos to pot with sausage and simmer for 1 hour or until tomatillo chunks resemble stewed tomatoes. Enjoy!

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About No More 'Mato Marinara Sauce (No tomato)




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