No-Mato Sauce (Tomato-Free Marinara Sauce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 oz. / 227 grams Onions, chopped fine4 or 5 cloves or 24 grams Garlic, minced2 tbsp Extra Virgin Olive Oil 1 lb. or 455 grams Butternut Squash, 1" cubes (about 3 cups)8 oz. / 225 grams Carrots, sliced (about 1-1/2 cups)1 stalk, large (11"-12" long) Celery, sliced6.6 oz / 187 gram(s) Love Beets, Ready to Eat Cooked Beets with mild vinegar2 cups Swanson Chicken Stock or Broth 99% Fat Free, vegetable stock or water1 tbsp Aged Balsamic Vinegar 1 tbsp Bragg Organic Apple Cider Vinegar 1 tbsp Red Wine Vinegar1 fl oz good-quality Red Wine or more to taste2 Bay Leaves1 tsp. Italian Herb Mix (Penzey's) 1 tsp. Seasoned Salt (your favorite) or to taste
In large sauce pot, heat olive oil over medium-high heat. Add onion and garlic. Sauté for 3-4 minutes. Add celery, carrots and butternut squash; continue sautéing for 5 minutes. Turn heat down to low and cover to retain some moisture. Check occasionally so the vegetables do not stick adding stock if needed. Once they have steamed and roasted for about 10-15 minutes, add wine, 1 cup stock, vinegars, bay leaves and Italian Seasoning. Continue simmering (raising temperature slightly if needed) for 20 minutes or until vegetables are tender. Add sliced beets and salt, continue simmering for 10 minutes. Remove bay leaves. Using an immersion blender, blend the sauce until smooth making sure all vegetables are blended to your desired consistency. Return cover and simmer 10-15 minutes longer.
Serving Size: 12 1/2-cup servings
Serving Size: 12 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 65.4
- Total Fat: 2.4 g
- Cholesterol: 0.8 mg
- Sodium: 329.5 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.4 g
- Protein: 1.4 g
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