Nomato sauce

Ingredients for 6 servings

15oz can pumpkin puree
1.5 c. carrots (peeled and coined) -I use purple and orange for color
3 small beets (peeled, steamed)
3 tbsp lemon juice
1 tsp sherry wine vinegar
1 tsp balsamic vinegar
1 tsp salt, pepper
2 small parmesan rinds
3 medium size mushroom caps (diced)
1/2 white onion (diced)
5 cloves garlic (minced)
1/4 c. dry Marsala cooking wine
1tbsp each fresh chopped : oregano, rosemary, thyme,parsley
1 tbsp anchovy paste
3 tbsp olive oil
1 tbsp truffle paste (optional)

40 min · Easy

Directions

1. Heat olive oil in a larger non-stick pot on medium heat.
Add chopped onion, herbs and saute for 6-8 minutes until translucent.
Add in chopped mushrooms, garlic and saute until garlic becomes fragrant (1-3 minutes).
Add carrots, lemon juice, both vinegars, Marsala wine and cover with enough water to barely cover carrots.
Simmer for 30 minutes or until carrots are fork tender.
While carrot mixture is cooking, peel and steam beets (6 minutes in microwave steamer). Combine cooked beets and 1 can of pumpkin in a blender until smooth, set aside.
Stir in anchovy paste to carrot mixture, remove Parmesan rinds, season with salt and pepper.
Scoop carrot mixture into pumpkin/beet puree and blend until still slightly chunky. Add carrot liquid until texture is consistent with a chunky rague.(This may be done in batches).
Return blended sauce to pan and using high heat stir sauce for 4-5 minutes until heated through, stir in truffle paste.
Add additional swirls of olive oil to obtain nice sheen.
Serve immediately on top of noodles, zoodles or whatever you want to!
Omit anchovy and parmesan for a vegan option.
Enjoy

main courses, nomato sauce, vegan option, no nightshade April 03, 2016 03:18