November 27, 2012

mock tomato sauce

Now that the Thanksgiving feast is over and the leftovers are all gone, some of us might be feeling a bit out of sorts. Consuming overly rich and heavy foods, white flour and lots of sugar can turn your body acidic. Eating nightshades can exacerbate this condition.

Here is a great alternative to tomato sauce if you are avoiding nightshades (or just simply out of canned tomatoes). My husband is the master of mock tomato sauce. (Check out his blog for a great vegan pizza recipe!) He was actually the one that made the tomato-free ketchup and barbecue sauce that I had for the first time. With the sweetness from the carrots and onions and the tartness from ume vinegar, it tastes so much like the real thing. You won't miss the tomato. Here's my version with a small piece of beet.


2 tsp olive oil
1 clove garlic, crushed
1 red onion, sliced (about 1 1/4 cups)
2 tsp ume vinegar
2 small carrots, sliced (about 1 cup)
half of small beet, peeled and sliced
1/2 cup water
2 TBS shoyu

1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme 

  1. In a medium sized pot, place olive oil and crushed garlic and sauté on medium high flame until fragrant. Add onion slices and sprinkle ume vinegar on top. This helps to brighten up the onion's red color. Cook until the onions soften. 
  2. Add the sliced carrots and beet. Sauté for a couple of minutes. Add water and shoyu and cover. Cook for 5 to 7 minutes until the vegetables are soft.
  3. Transfer to a blender and blend until smooth. Return to pot, add the herbs and cook for a few minutes.

This sauce can be used for pizza and pasta. Also great spread on toast or pan-fried polenta!

1 comment:

  1. Made this today for a client to take along for Christmas eve dinner- tossed in some spaghetti & fresh basil...... so delicious!! You'd never know this wasn't tomato based :) Love it.