A vegetable packed sauce with no tomatoes. Use as a simple pasta sauce, on pizza or add to meals likes bolognese

If you have someone in your family with a tomato allergy I know it can be difficult trying to make all the usual kid-friendly meals.

Tomatoes, tins of chopped tomatoes and jars of passata feature heavily in a lot of my recipes so thought it was high time to come up with a tomato-free sauce recipe that can be used instead.

The secret to this sauce is beetroot. It gives the same red colour that you would usually get from tomatoes.

You can of course cook up fresh beetroot yourself but I find it time consuming and extremely messy so use this vacuum packed beetroot instead. Try to avoid the jars of beetroot if you can as they container a lot of vinegar which will alter the taste of the sauce.

Start off by frying some onions and garlic in oil on the hob.

Then add the beetroot, chopped carrots and courgette, along with vegetable stock and seasoning.

Bring to the boil and simmer for about 15 minutes until the vegetables are soft and fully cooked.

The last step is to blitz the sauce. You can either blend directly in the saucepan with a hand blender or transfer to a stand blender.

The sauce is then ready to use. You can mix it with cooked pasta for a simple meal, use as a pizza sauce or add to bolognese instead of a tin of chopped tomatoes.

Leftover will keep in the fridge for up to 3 days. The sauce can also be frozen.

Freeze in one large freezer bag or use a silicone muffin tray like this one to freeze individual portions. Once frozen you can transfer them into a freezer bag.

If you try this recipe please do leave me a comment below and let me know what you think!

If you liked this recipe you may also enjoy my Hidden Broccoli Stalk Pasta

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No Tomato Sauce

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Description

A vegetable packed sauce with no tomatoes. Use as a simple pasta sauce, on pizza or add to meals likes bolognese

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Ingredients

• ½ tbsp oil
• 1 onion, diced
• 2 garlic cloves, chopped
• 300g beetroot, chopped
• 500g carrots, chopped
• 200g courgette, chopped
• 700ml vegetable stock
• 1 tsp oregano
• salt and pepper to taste

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Instructions

1. Add the oil, onions and garlic to a saucepan and cook for 3 – 4 minutes.
2. Add the chopped beetroot, carrots and courgette, along with the stock and oregano.
3. Season with a little salt and pepper.
4. Bring to the boil and then simmer for about 15 minutes until the vegetables are soft.
5. Blitz either with a hand blender directly in the saucepan or transfer to a stand blender.
6. Serve with cooked pasta for a simple pasta sauce or use as a pizza sauce or in recipes such as bolognese as a tomato sauce replacement.

Notes

Leftover can be stored in an airtight container in the fridge for up to 3 days.

It can also be stored in the freezer, either in one large freezer bag or in individual portions. Defrost at room temperature in a couple of hours and then reheat until piping hot.