No Tomato Pasta Sauce Recipe
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No Tomato Pasta Sauce

By: Vegan Girl  Supporting Member (Click to learn more about Supporting Membership)
"My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 226 people have saved this

Prep Time:
5 Min
Cook Time:
45 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 (15 ounce) cans sliced carrots, drained
  • 1 (15 ounce) can sliced beets, drained
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 bay leaf
  • 2 tablespoons Italian seasoning
  • 1/4 cup red wine vinegar

Directions

  1. Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 63 | Total Fat: 2g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by Emancipation 
I tried this last night and used fresh beets & carrots (not canned). It worked like a charm... MORE

 
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