I found this recipe here http://glutenfreedairyfreenj.blogspot.com/2011/07/tomato-free-pasta-sauce-recipe-gluten.html. She also includes suggestions for adding herbs for turning it into a marinara sauce, etc. I added some basil and oregano for use on the pizza i made today. I have lots of no tomato sauce left over for use another day.
1 onion, chopped
4 cloves garlic, chopped
1 cup carrots (1/4" pieces)
2 medium sweet potatoes, cubed (4 cups)
3 Tbsp lemon juice
1 Tbsp balsamic vinegar
Salt & pepper
1/3 cup extra virgin olive oil
1 8-oz can beets, puréed, or 1 cup beet purée
1 Tbsp cornstarch or arrowroot powder
COOKING INSTRUCTIONS
Saute onion and garlic in large saucepan with a little oil. Add carrots, sweet potatoes, lemon juice, vinegar, and salt & pepper. Barely cover with water, bring to a boil, then simmer, covered, 20-30 minutes.
Using an immersion blender, blend, adding olive oil as blending. Add puréed beets and cornstarch. Simmer 5 minutes, stirring constantly.
Nutritional information: Makes about 8 cups. Per cup = 141 calories, 9.4 g fat, 0 mg cholesterol, 107 mg sodium, 14 g carbs, 1.9 g dietary fiber, 1 g protein
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