Nomato Sauce Tomato Free Marinara Sauce Recipes

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

Steps:

• Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated.
• Finely chop sage, garlic and onion.
• In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute.
• Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point).
• Add in some water, cover and let your Nomato Sauce cook over medium heat.
• Check on your sauce every 5 minutes to see if it needs more water.
• After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother.
• Add in the lemon juice and chopped fresh basil, mix well for about a minute and your amazing tomato free marinara sauce!

Steps:

• Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated.
• Finely chop sage, garlic and onion.
• In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute
• Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point)
• Add in some water, cover and let your Nomato Sauce cook over medium heat
• Check on your sauce every 5 minutes to see if it needs more water.
• After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother.
• Add in the lemon juice and chopped fresh basil, mix well for about a minute and your amazing tomato free marinara sauce!!

Steps:

• Combine kabocha squash, carrots, and beet in a food processor; pulse until coarsely grated.
• Heat olive oil in a saucepan over medium heat until sizzling. Add onion, garlic, and sage; cook and stir until onion is fragrant, about 1 minute. Stir in grated kabocha squash mixture, capers, Italian herbs, and salt.
• Pour water into the saucepan. Cover and simmer sauce, adding more water if needed, until kabocha squash mixture is soft, about 30 minutes. Mash mixture with a fork to make sauce smoother.
• Stir lemon juice and basil into the sauce and let flavors combine, about 1 minute.

Steps:

• Combine kabocha squash, carrots, and beet in a food processor; pulse until coarsely grated.
• Heat olive oil in a saucepan over medium heat until sizzling. Add onion, garlic, and sage; cook and stir until onion is fragrant, about 1 minute. Stir in grated kabocha squash mixture, capers, Italian herbs, and salt.
• Pour water into the saucepan. Cover and simmer sauce, adding more water if needed, until kabocha squash mixture is soft, about 30 minutes. Mash mixture with a fork to make sauce smoother.
• Stir lemon juice and basil into the sauce and let flavors combine, about 1 minute.