Quick Notmato Sauce
I gotta have me some Italian, and while I love pesto, red sauce offers a lot of options from pizza to chili, even Notmato soup on those really cold days. Borrowing from a very nice Nomato recipe using raw foods, I make this quicker version using canned foods. I freeze in 1/2 cup servings to add to ground meats with brown rice noodles or just plain old brown rice with veggies and cheese added. I tend to make mine spicy. I am always short on time, so I have often used canned goods to speed up the process.
My quick version is as follows:
1 can sweet potatoes (drained and rinsed of syrup)
2 cans carrots (keep the juice)
1 can beets (keep the juice)
Blend the Carrots and Sweet Potatoes in batches adding carrot juice and dispense into a 4-quart pot on medium heat with any unused juice.
Bay Leaf and start simmering.
Add 1 tbsp each:
1 tsp Paprika
2 tbsp White Italian Wine Vinegar
Blend the beets using beet juice and add to the Carrots and Sweet Potato mixture.
Salt to taste.
Use this as a marinara, gluten free pizza sauce or add water and a little whole milk or cream to make a darn tasty gluten-free tomato soup.
Spice it up if you wish. Personally, I like the added flavor of the chili mix even on my pizza:
These spices are in addition to those in the Quick Recipe (above)
1 tbsp chili powder
1 tbsp cumin
2 tsp ground Cayenne pepper
2 tsp Garlic Powder
2 tsp Paprika