Ingredients
Description
Some diets require one to stay away from "nightshades" which are found in tomatos, eggplanets, peppers. Here we describe a sauce that attempts to replicate a tomato based sauce but does not use tomato (hence the name).
In a deep skillet with a lid, heat the olive oil over medium high heat. Add in the chopped onion and sauté until it’s soft and translucent, about 8 minutes. Add in the minced garlic, basil, and oregano and stir until it’s fragrant, about 1 more minute.
Add in the peeled and chopped carrots, chopped beet, water, and salt, then bring the liquid to a boil. Cover the pot with a lid, and lower the heat to a gentle simmer. Cook until the beets and carrots are fork-tender, about 25 to 30 minutes.
When the vegetables are soft, transfer them to a high-speed blender, along with all of the liquid in the pan. Add in the lemon juice, then cover the blender with a lid. Ensure the steam can safely vent out of the lid to prevent pressure buildup.
Blend until the sauce is smooth, then adjust the seasoning to taste. You may need to add more salt to help counterbalance the sweetness from the root veggies. Transfer the sauce to an airtight jar and store it in the fridge for up to a week, or freeze for up to 3 months.