Tomato-Free Tomato Sauce

This recipe was built upon the Nomato sauce recipes created for folks avoiding nightshade vegetables, those with tomato allergies, or other medical conditions. It includes Asian specialty sauces found in various recipes online in unique, (hopefully) balanced proportions. It can be used in Italian, Mexican, or other recipes calling for tomato products.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 42 mins
• Total Time: 2 hr 17 mins
• Calories: 70 Calories

Ingredients

• 1 ½ cups water
• salt and ground black pepper to taste
• 4 cloves garlic, sliced
• 6 stalks celery, chopped
• 1 (14 ounce) can beef broth
• ½ cup white wine
• 1 tablespoon canola oil
• 1 large sweet onion, diced
• 2 shallots, sliced
• 12 carrots, chopped
• 1 teaspoon tamarind paste
• 1 tablespoon sweet soy sauce
• 3 large leeks, sliced 1/8-inch thick
• 1 small beet, chopped
• 1 ½ teaspoons umeboshi paste

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.

Step 2

Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.

Step 3

Blend sauce with an immersion blender until consistency is slightly chunky.