I’m delighted with this tasty “tomato free” pizza/meatball sauce. Many of us love Italian food but we need to eliminate tomatoes or can’t tolerate nightshade vegetables (tomatoes, capsicum, peppers, chilli, white potato, eggplant). No one will guess there are no tomatoes in this delicious sauce. Use the sauce to spread over Paleo pizzas, with meatballs, lasagna and noodles. If I hadn’t told my hubby it was tomato free, he said he wouldn’t have known (he loves the sauce).
- 1 lge onion(s)
- 2 lge (320g) carrot(s), peeled
- 1 sml-med (260g) sweet potato, peeled
- 1 med-lge (200g) beetroot, peeled
- 1 lge celery stick(s)
- 5 cloves garlic
- 2 bay leaves, dried or fresh
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar, or lemon juice
- 1 Tbsp Italian herbs
- 2 tsp coconut sugar, or honey
- 1 tsp cinnamon
- 2 tsp fine sea salt
- 1/2 tsp black pepper, ground
- 500ml chicken broth/stock, or vegetable stock can be used
- 1/4 cup (approx 10 lge) pitted kalamata olives, (adds depth to the flavour)
Chop the onion, carrot, sweet potato, beetroot and celery into small chunks and add them to a food processor or similar machine. Add in the garlic and bay leaves, and process for 10 seconds or until all the vegetables are chopped finely.
Heat a large heavy-based saucepan on medium heat, then add the oil and chopped vegetables. Cook for 5 minutes, then stir in the vinegar, Italian herbs, coconut sugar, cinnamon, salt and pepper.
Add the chicken broth and bring to a simmer. Cook covered for 30 minutes or until the vegetables have lost their raw veggie taste.
Add contents of the saucepan to a high-speed blender with the olives (be careful not to burn yourself). Blend until you reach a smooth sauce.
Once the sauce has cooled pour into sterilized glass jars, seal and store in the fridge for up to 4 weeks or freeze for up to 6 months.