Description
My husband can’t eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe – just change the spices! I now use this as a base for chili, goulash and pizza too!
Ingredients
- 2 (15 ounce) cans sliced carrots, drained
- 1 (15 ounce) can sliced beets, drained
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 bay leaf
- 2 tablespoons Italian seasoning
- ΒΌ cup red wine vinegar
Instructions
- Place carrots and beets
- one can at a time
- into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf
- Italian seasoning
- and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours
- or at least 30 minutes.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 8