Let me begin this post with a disclaimer: I am NOT a food photographer. Obviously. I’m also not really a food blogger either. But as we travel along the road that is food intolerance, I find recipes that are hits and misses. I had been searching for a good replacement for marinara. Something I can use to replace canned tomatoes in recipes. I found several good options, and combined and tweaked and edited those recipes to come up with this super tasty version.
I have to say, my husband and I were pretty surprised at how easily this sauced fooled us. It tastes just like the real thing! It’s great to make a big batch for the refrigerator and reach for it any time a recipe calls for tomatoes. If you are struggling with acid reflux (from a rough pregnancy, perhaps) this is a great alternative for you. Plus it’s full of fabulously nutritious veggies and healthy chicken stock!
• 1 small butternut squash, cubed (or any pumpkin/winter squash)
• 1 1/2 cups sliced carrots
• 2 beets (8-10 oz, or less if you want a milder taste, beets are very earthy)
• 1 cup chopped mushrooms
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 2 tbsp olive oil
• 1 quart chicken stock (or water)
• juice of two lemons
• 2 Tbsp balsamic vinegar
• 1/4 cup brown sugar or sweetener
• one splash apple cider vinegar (depending on how sour you like things)
• salt, pepper, basil, oregano, and marjoram to taste
Chop up all the veggies. Heat oil in a Dutch oven, then sauté onion and garlic until translucent. Add all veggies, lemon juice, and balsamic vinegar. Cover with chicken stock. Heat to a boil, then simmer 30 minutes until veggies are soft. Blend, add spices to taste, and enjoy! Tastes just like the real thing!
You wouldn’t guess from the beginning that this soup like substance will turn into thick, tasty sauce.
The color is so vibrant! It certainly fools the eye, as well as the stomach. If you’ve been looking for tomato-free recipes, I hope you’ll love this one!