My kids are allergic to
tomatoes so this sauce is my go-to "Non-Tomato Tomato" sauce for
pastas and lasagna and pizza and about everything else that needs a sauce. I
also tweak it a bit and use it for enchiladas or Mexican inspired casseroles.
The sauce originally came about on pure accident, as I looked in
the fridge in hopes of finding anything that could be made into a sauce. I
grabbed a little of this and a little of that and ta-da sauce accomplished!
Keep in mind it is not going to be red like tomato sauce, and it
is not as acidic either but it does the trick at our house, even for my pizza
and pasta loving husband :) Also, you might want to play around with the amount
of broth you use depending on how thick you want your sauce.
Non-Tomato "Tomato" Sauce
Ingredients:
- 1 Tblsp fat (chicken fat, oil, butter or whatever you wish)
- 4 Tblsp onion, finely chopped
- 2 cloves garlic, minced
- 4 Tblsp celery, finely chopped (I usually use the leafy part,
but the stalks work too)
- 2" thick slice of a medium sweet potato, peeled and diced
small
- 1 cup broth (I use chicken but you could probably use other
kinds too)
- Salt and pepper to taste
Directions:
- In a small saucepan, heat the fat and add the onion, garlic and
celery and
sauté for a couple of minutes.
- Add the sweet potato cubes
and broth and bring the sauce to a simmer.
- Let the sauce simmer on
low until all the vegetables are soft.
- Blend the sauce until
smooth with either a traditional blender or an
immersion blender.
- Season to taste with salt
and pepper.
**For pasta or pizza sauce:
Add ½ teaspoon each of dried oregano and dried basil
**For enchilada sauce:
Add ½ teaspoon of paprika and 1 teaspoon cumin
