'No-Mato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cup fresh Butternut Squash, roughly chopped in to 1 inch chunk1 cup slices Carrots, cooked (2-3 large), roughly chopped in to 1 inch chunk1.5 cup slices Beets, roughly chopped in to 1 inch chunk16 fl oz Red Wine Water as needed6 clove Garlic (Don't use less. If anything add more!)1 cup, chopped Onions 3 tbsp Extra Virgin Olive Oil 1.5 tbsp. Vinegar, Red Wine 1 half lemon juice3 _4 tbsp. dried Italian herbs OR fresh basil, thyme, oregano, marjoram, rosemary. OR combine them. 5 bay leavesSalt and pepper as needed
Preheat oven to 375 degrees.
Lightly spray veggie chunks with pure extra virgin olive oil and roast in an oven until slightly browned and easily pierced. Mine took 25 minutes.
Dice and saut� onions. Onions need to turn golden brown on the edges to build flavor so don't stir too much. When onions are almost done, use a garlic press to add all garlic cloves to the onions and saut� for 1-2 minutes more. Deglaze pan with part of the red wine.
Throw everything in a high powered blender except bay leaves. Puree adding water sparingly as needed. Try to keep very thick and slightly chunky like real sauce.
Put all in a large pot and simmer for 20-30 minutes.
Cool. Separate into individual containers as needed to freeze.
Serving Size: makes 24- 1/4 cup servings
Lightly spray veggie chunks with pure extra virgin olive oil and roast in an oven until slightly browned and easily pierced. Mine took 25 minutes.
Dice and saut� onions. Onions need to turn golden brown on the edges to build flavor so don't stir too much. When onions are almost done, use a garlic press to add all garlic cloves to the onions and saut� for 1-2 minutes more. Deglaze pan with part of the red wine.
Throw everything in a high powered blender except bay leaves. Puree adding water sparingly as needed. Try to keep very thick and slightly chunky like real sauce.
Put all in a large pot and simmer for 20-30 minutes.
Cool. Separate into individual containers as needed to freeze.
Serving Size: makes 24- 1/4 cup servings
Nutritional Info Amount Per Serving
- Calories: 52.4
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 35.8 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.8 g
- Protein: 0.6 g
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