Tomato-Free Tomato Sauce recipe
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- 1 tablespoon canola oil 3 large leeks, sliced 1/8-inch thick 1 large sweet onion, diced 2 shallots, sliced 4 cloves garlic, sliced 12 carrots, chopped 6 stalks celery, chopped 1 small beet, chopped salt and ground black pepper to taste 1 (14 ounce) can beef broth 1 ½ cups water ½ cup white wine 1 tablespoon sweet soy sauce 1 ½ teaspoons umeboshi paste 1 teaspoon tamarind paste
Nutrition Info
- 69.7 caloriescarbohydrate: 11.4 gcholesterol: : -fat: 1.4 gfiber: 1.7 gprotein: 1.8 gsaturatedFat: 0.2 gservingSize: -sodium: 288.1 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Tomato-Free Tomato Sauce
Directions
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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.
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.
Blend sauce with an immersion blender until consistency is slightly chunky.