A rich and delicious alternative to tomato sauce that’s packed with nutrients and flavor!
- 2 medium zucchinis
- 3 medium celery stalks
- 3 medium carrots, peeled
- 1/2 a beet, peeled
- 1/2 a turnip, peeled
- 1 cup of bone or vegetable broth
- 5 fresh basil leaves (or 1 1/2 tsp of dried basil)
- 1/2 teaspoon of dried oregano
- 1 tsp each of garlic powder and onion powder (omit if unable to tolerate)
- 3–4 tbsp of avocado oil or extra virgin olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Prep vegetables: trim ends off and cut zucchini, celery, and carrots lengthwise, then cut into bigger chunks crosswise. Peel the turnip, and cut into quarters. Since we will only be using half of the turnip in this recipe, you can either cook all of the turnip or set the raw half that won’t be used aside to be used in other meals. Another option is doubling the recipe. Don’t bother peeling the beet, as the skin is very tough to peel when raw. Peel it once it is cooked and slightly cooled.
- Spread the cut up zucchini, carrots, celery, turnip and out onto a large rimmed baking sheet lined with parchment paper. Drizzle them with avocado or olive oil and sprinkle with salt and pepper, then cover using parchment paper, tucking it snugly underneath.
- Wash the beet using a vegetable brush, then pat dry. Place in a baking dish lined with parchment paper and drizzle with olive oil, and sprinkle with salt and pepper. Cover using parchment paper, tucking the ends underneath.
- Place vegetables in preheated oven and cook for 15 minutes.
- After 15 minutes, uncover vegetables (except for the beet) and place back in the oven. Remove the vegetables from the oven once it can be easily pierced with a fork.
- Submerge the cooked beet in a bowl of cold water and peel off the outer layer. Cut it in half and place that half in a high-speed blender or food processor.
- Add the remaining cooked vegetables, broth, and fresh basil to the blender. Process until you have a smooth consistency. Feel free to add more cooked beet to deepen the red color, although keep in mind this will yield in a more earthy flavor. Add the blended liquid to a saucepan along with the oregano, garlic powder, onion powder, and a good quality salt. Cook on medium-low for 4-5 minutes while stirring.
- Remove from heat and serve with pasta or use as tomato sauce replacement.
Approx. 4 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
- Category: Soups & Purées
Keywords: nomato, tomato-free, nightshade-free