This hearty sauce is a delicious marinara substitute for macrobiotic or nightshade-sensitive folks. It is great on pasta or as an accompaniment to stuffed vegetables.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 tablespoons olive oil
- 5 carrots, peeled and chopped
- 1 large beet, peeled and chopped
- 1 leek, white part only, chopped and thoroughly rinsed
- 1 small onion, chopped
- 2 cloves garlic, chopped fine
- 1 ½ cups water
- 1 teaspoon dry oregano
- 1 bay leaf
- Sea salt
- ¼ cup chopped fresh basil
Preparation:
Warm olive oil in a heavy bottomed saucepan over medium heat. Add carrots, beet, leek, onion and garlic and cook, stirring occasionally, for 8-10 minutes, until onions are translucent.
Add the water, oregano, bay leaf and a pinch of sea salt, cover the pan, and cook for about 30 minutes, until the vegetables are very tender.
Puree the mixture with a vertical blender and adjust seasoning if needed. Add the chopped basil, cook another 5 minutes and serve.
Makes about 3 cups
Copyright 2010 by Jen Hoy
Add the water, oregano, bay leaf and a pinch of sea salt, cover the pan, and cook for about 30 minutes, until the vegetables are very tender.
Puree the mixture with a vertical blender and adjust seasoning if needed. Add the chopped basil, cook another 5 minutes and serve.
Makes about 3 cups
Copyright 2010 by Jen Hoy
