'No-Mato Sauce
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of 'No-Mato Sauce calories by ingredient
Introduction
Nightshade free, tastes like tomato sauce Nightshade free, tastes like tomato sauceNumber of Servings: 24
Ingredients
-
3 cup fresh Butternut Squash, roughly chopped in to 1 inch chunk
1 cup slices Carrots, cooked (2-3 large), roughly chopped in to 1 inch chunk
1.5 cup slices Beets, roughly chopped in to 1 inch chunk
16 fl oz Red Wine
Water as needed
6 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 juice
3 _4 tbsp. dried Italian herbs OR fresh basil, thyme, oregano, marjoram, rosemary. OR combine them.
5 bay leaves
Salt and pepper as needed
Tips
Add more seasoning or red wine as needed. Also, drink some wine cause you are a fantastic chef!
Directions
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