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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Some of the best dishes are made with tomato-based sauces. But what are you supposed to do if you can’t eat tomatoes? Not to worry, this veggie-rich sauce looks, tastes and smells similar to marinara sauce—so much so that when I make it , I am often asked, “Are there really no tomatoes in this?” Try using nomato sauce for pizza, pasta dishes, and meat recipes that call for tomato or marinara sauce . It’s delicious!
Yield: About 3 cups
1 and 1/2 tablespoons Tuscanini Olive Oil
1 onion, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 cup carrots, chopped (2 large carrots)
1 cup raw beets, chopped (1 medium beet)
1 cup butternut squash, cubed
1 cup celery, chopped
1 and 1/2 cups water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon honey
1 tablespoon fresh lemon juice or Gefen Lemon Juice
In a large pot, heat olive oil and sauté onions over low to medium heat for 10 minutes, until golden. Add garlic and cook about three minutes more, stirring until fragrant.
Add carrots, beets, butternut squash, celery and water. Bring to a boil and simmer until fork tender, about 40 minutes. Remove from heat.
Transfer to a food processor. Add basil, oregano, salt, honey and lemon juice. Process until smooth. If the sauce is too thick, add a bit more water, processing until desired consistency is reached.
Store in an airtight container in the refrigerator for up to five days or freeze until ready to use.
Photography by Heather Winters
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