Carrot-Free Nomato Sauce

I recently accepted, after about eight attempts, that tomatoes do not agree with me. I already knew that most nomato sauce recipes contained carrots – which I cannot have. So, I set out to attempt making a nomato sauce by altering the need for carrots. I also do not use red wine vinegar and I don’t do very well with eating onions or garlic. I used this recipe from Merit and Fork for my basis. I followed the recipe instructions, but altered the ingredients as follows:

• Servings: 8
• Difficulty: Easy
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Ingredients

Nomato Sauce – 1st Cook (first 30 mins):

• 2 tbsp olive oil
• 2 cups diced English cucumbers, peeled
• 2 cups diced daikon radish
• 2 cups diced celery (about 4 stalks)
• 1-1/2 cups diced roasted/cooked beets
• 1 large onion, quartered
• 1 cup diced mushrooms (about 4 oz. baby bella or button)
• 2-1/4 cups water
• 1 tsp each dried oregano & marjoram
• 1-1/2 tsp + 1 tsp sea salt, divided

Nomato Sauce – 2nd Cook (last 30 mins):

• 2 cups water
• 2-1/2 tbsp distilled vinegar
• 2 tsp honey
• 1 cup sliced mushrooms (about 4 oz. baby bella or button)
• 1 large bunch fresh basil leaves, chiffonaded
• sea salt, to taste

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