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 recipeB from Merit and Fork for my basis. I followed the recipe instructions, but altered the ingredients as follows:
Carrot-Free Nomato Sauce
Ingredients
- 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
- B tsp each dried oregano & marjoram
- 1-1/2 tsp + 1 tsp sea salt, divided
- 2 cups water
- 2-1/2 tbsp distilled vinegar
- B= tsp honey
- 1 cup sliced mushrooms (about 4 oz. baby bella or button)
- 1 large bunch fresh basil leaves, chiffonaded
- sea salt, to taste
Nomato Sauce – 1st Cook (first 30 mins):
Nomato Sauce – 2nd Cook (last 30 mins):
