Come Join us as we make Tomato sauce, without tomatoes! with the power of science and anime we have developed not one but three ways to make tomato sauce, without the red spheres of flavor, and two out of the three contain no nightshades.
1. Red pepper variation
1 medium onion Small Diced
1 cup Diced Fennel
1 celery stalk
⅓ C Chopped Mushroom
1 tbsp of garlic paste
1 tbsp Soy sauce
2 tbsp Lemon Juice
2 tsp of Red wine Vinegar
⅔ tsp of msg
⅔ tsp of dried basil
⅔ tsp of dried oregano
¼ tsp of crushed red pepper
1 parsnip small diced
1 small diced red pepper
1 tbsp hydrated tamarind paste
Water as needed
Salt and pepper to taste
1. In medium saucepan combine onions, fennel, celery, garlic, and mushrooms. Saute until golden brown over medium heat.
2. Once browned deglaze the pan with soy, lemon juice, and red wine vinegar. Once fond has lifted add msg, dried basil, crushed red pepper, and dried oregano. Cook until fragrant, about 5 minutes.
3. Add parsnips, red pepper and Tamarind paste. Submerge veggies in water and let simmer until soft. Add more water if necessary.
4. Once veggie is softened blend with a blender or hand blender until smooth. Add salt and pepper to taste and serve as a substitute for any tomato sauce application.
2. Sweet potato beet variation
1 medium onion Small Diced
1 cup Diced Fennel
1 celery stalk
⅓ C Chopped Mushroom
1 tbsp of garlic paste
1 tbsp Soy sauce
2 tbsp Lemon Juice
2 tsp of Red wine Vinegar
⅔ tsp of msg
⅔ tsp of dried basil
⅔ tsp of dried oregano
¼ tsp of crushed red pepper
1 parsnip small diced
1 beet small diced
1 sweet potato small diced
1 tbsp hydrated tamarind paste
Water as needed
Salt and pepper to taste
1. In medium saucepan combine onions, fennel, celery, garlic, and mushrooms. Saute until golden brown over medium heat.
2. Once browned deglaze the pan with soy, lemon juice, and red wine vinegar. Once fond has lifted add msg, dried basil, crushed red pepper, and dried oregano. Cook until fragrant, about 5 minutes.
3. Add parsnips, Sweet potatoes, beets, and Tamarind paste. Submerge veggies in water and let simmer until soft. Add more water if necessary.
4. Once veggie is softened blend with a blender or hand blender until smooth. Add salt and pepper to taste and serve as a substitute for any tomato sauce application.
3. Pumpkin beet variation
1 medium onion Small Diced
1 cup Diced Fennel
1 celery stalk
⅓ C Chopped Mushroom
1 tbsp of garlic paste
1 tbsp Soy sauce
2 tbsp Lemon Juice
2 tsp of Red wine Vinegar
⅔ tsp of msg
⅔ tsp of dried basil
⅔ tsp of dried oregano
¼ tsp of crushed red pepper
1 parsnip small diced
1 beet small diced
1 15 oz can of pumpkin
1 tbsp hydrated tamarind paste
Water as needed
Salt and pepper to taste
1. In medium saucepan combine onions, fennel, celery, garlic, and mushrooms. Saute until golden brown over medium heat.
2. Once browned deglaze the pan with soy, lemon juice, and red wine vinegar. Once fond has lifted add msg, dried basil, crushed red pepper, and dried oregano. Cook until fragrant, about 5 minutes.
3. Add parsnips, pumkin, beets, and Tamarind paste. Submerge veggies in water and let simmer until soft. Add more water if necessary.
4. Once veggie is softened blend with a blender or hand blender until smooth. Add salt and pepper to taste and serve as a substitute for any tomato sauce application.
31 июл 2024
