Loryn Galardi | Beet “Marinara” Sauce (no tomatoes)
16781
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Beet “Marinara” Sauce (no tomatoes)

This is a spectacular recipe that a friend of mine dreamed up for her husband who cannot tolerate the acidity of tomatoes. She “threw together vegetables that were in the fridge, and tossed in some beets for color.” Really? If I attempted that, I’d have a pile of mud on a plate. Wait until you taste the richness of this sauce, which is thick and creamy. I put it over a bed of ZOOOOOODLES. Personally, I prefer it to plain old marinara sauce. Yes, really!

INGREDIENTS
1 red pepper, chopped into large chunks
1 yellow pepper, chopped into large chunks
5 celery stalks, chopped into large chunks
5 carrots, chopped into large chunks
¼ cup olive oil
1 TBSP balsamic vinegar
2 cloves of garlic, finely diced
1 TSP salt
1 TSP oregano
A dash or two of tarragon

DIRECTIONS
Steam vegetables until soft, but not mushy, approximately 15 minutes. Puree soft, steamed veggies in a food processor. Add oil, vinegar, garlic, salt, oregano, and tarragon. Simmer on the stove or in a crock pot for a couple of hours.

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