This recipe came about because a few friends are allergic to tomatoes and at times the gluten that can be in pasta sauces. Which can lead them to need to sitting out from the dinner course and ordering something else?
This recipe will include the organic canned beets and organic canned carrots since it can take some time to cut and peel these vegetables.
This sauce can be used for pizza’s, pasta dishes, or even for dipping! Now, this sauce will taste a bit different because there are no tomatoes in this recipe whatsoever. That being the case, you can experiment with various Italian seasonings to bring out a heavier taste.
Homemade Pasta Sauce (without Tomatoes)
Grab a saucepan or a cooking pot if you are doubling the recipe. Also, grab your blender.
Open the can of beets and place in the blender. Blend until smooth. Add in 1 can of carrots and blend together. Pour some of the mixture into the saucepan and add the other can of carrots to blend until smooth.
Pour in the rest of the beet/carrot mixture into the saucepan. Set to medium heat. Allso the sauce to come to a slight boil. Then turn down the heat to a low-medium, place a cover over the top. Allow the sauce to cook for 15 minutes.
Then juice your small lemon and add the juice to the sauce. Stir. Allow to cook for 10 minutes.
Then add the italian herb. Mix together. Now adding the italian herb is about what you like in seasonal taste. So add a full Tablespoon and go from there.
Allow to cook for another 20 minutes. Sometimes you can allow this to simmer for 30 minutes to truly incorporate the ingreidents.
Your pasta sauce is ready!