No-Mato Sauce (Tomato-Free Marinara Sauce)

No-Mato Sauce (Tomato-Free Marinara Sauce)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of No-Mato Sauce (Tomato-Free Marinara Sauce) calories by ingredient


Introduction

This is a wonderful sauce in its own right without comparing it to tomato marinara. If you have problems with GERD or acid reflux this sauce is right up your alley if you have been missing Italian tomato-based sauces. This is a wonderful sauce in its own right without comparing it to tomato marinara. If you have problems with GERD or acid reflux this sauce is right up your alley if you have been missing Italian tomato-based sauces.
Number of Servings: 12

Ingredients

    8 oz. / 227 grams Onions, chopped fine
    4 or 5 cloves or 24 grams Garlic, minced
    2 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, sliced
    6.6 oz / 187 gram(s) Love Beets, Ready to Eat Cooked Beets with mild vinegar
    2 cups Swanson Chicken Stock or Broth 99% Fat Free, vegetable stock or water
    1 tbsp Aged Balsamic Vinegar
    1 tbsp Bragg Organic Apple Cider Vinegar
    1 tbsp Red Wine Vinegar
    1 fl oz good-quality Red Wine or more to taste
    2 Bay Leaves
    1 tsp. Italian Herb Mix (Penzey's)
    1 tsp. Seasoned Salt (your favorite) or to taste

Tips

Buy prepared cubed butternut squash and Love Beets to speed preparation and save time.


Directions

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