To all who have a sensitivity to nightshades and tomato have I got a marinara sauce for you! This has brought on so many new recipes and I’m thrilled to be sharing this with you – oh the possibilities! After many attempts, this sauce is bound to trick your taste buds. Use it for pizza, quesadillas, pasta dishes, lasagna, stews, anything that calls for tomato or marinara sauce. No more missing out on your favorite dishes. The recipes makes 5 cups that goes pretty quickly in my large household but can easily be halved if needed and freezes well too!
- *You will need a hand held immersion blender or food processor
- 2 large beets (1 cup, diced)
- 7 medium carrots (2 cups, diced)
- 2 medium onions preferably Hawaiian Sweet or Vidalia (2 cups, diced)
- 4-5 garlic cloves
- 4 tablespoons avocado oil
- 1½ tablespoons dried marjoram
- 1 tablespoon dried Italian seasoning
- 3 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 cups chicken broth or vegetable broth
- 2½ tablespoons apple cider vinegar
- 1-2 tablespoons coconut nectar or honey
- In a large saucepan set over medium heat, add oil. When hot add diced beets, carrots, and onions, stir to combine well. When vegetables begin to soften but not browned, add garlic, stir to combine. When garlic is aromatic, add marjoram, Italian seasoning, kosher salt, oregano, onion powder, garlic powder and stir to combine well. Add chicken broth and apple cider vinegar and raise to come to a boil. Let it boil for 15 minutes, then reduce heat to medium-low and continue to cook another 15 minutes. Turn off heat and let it cool 5-10 minutes, then puree using a hand held immersion blender or food processor.
- For freezing: cool completely for at least 2 hours, until cool to the touch then freeze in a freezer-safe glass jar leaving an inch of room on top before sealing. Freeze for 3 months. Thaw overnight, or up to 3 days, in the refrigerator before using.
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