Tomato-Free Tomato Sauce recipe

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Ingredients

1 tablespoon canola oil
3 large leeks, sliced 1/8-inch thick
1 large sweet onion, diced
2 shallots, sliced
4 cloves garlic, sliced
12 carrots, chopped
6 stalks celery, chopped
1 small beet, chopped
salt and ground black pepper to taste
1 (14 ounce) can beef broth
1 ½ cups water
½ cup white wine
1 tablespoon sweet soy sauce
1 ½ teaspoons umeboshi paste
1 teaspoon tamarind paste

Nutrition Info

69.7 calories
carbohydrate: 11.4 g
cholesterol: : -
fat: 1.4 g
fiber: 1.7 g
protein: 1.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 288.1 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet, cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.

  2. Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.

  3. Blend sauce with an immersion blender until consistency is slightly chunky.

Recipe Yield

6 cups

Recipe Note

This recipe was built upon the Nomato sauce recipes created for folks avoiding nightshade vegetables, those with tomato allergies, or other medical conditions. It includes Asian specialty sauces found in various recipes online in unique, (hopefully) balanced proportions. It can be used in Italian, Mexican, or other recipes calling for tomato products.

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