Julie's Tomato-free Marinara Sauce
You can always get kids to eat spaghetti sauce! This is a great way to use up some overly tart kombucha, which gives the sauce that tart tomato-like taste. Serve it with sweet potato noodles and chicken, or your choice of pasta and protein.
1 onion, diced
1-2 tablespoons coconut oil or ghee
5 medium carrots, sliced
1 large beet, peeled and diced into small-to-medium chunks
2 cloves garlic, minced
1½-2 cups water or stock
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon very tart kombucha
Sauté onions in oil in a large pan until just soft (about 5-10 minutes).
Add carrots, beet chunks, and about ¾-1 cup water or stock.
Cover and cook vegetables over medium-low heat until beets are soft, about 20-25 minutes. Check periodically to make sure there is still some liquid in the pan and the vegetables are not burning.
When beets are cooked through, add ½-1 cup additional water or stock, plus the herbs, salt, and pepper.
Transfer to a blender and blend until smooth.
Allow the mixture to cool a bit before adding the kombucha. Blend to combine. Add more water or kombucha if needed to make a marinara-like consistency. Add more herbs or salt to taste.
This sauce keeps well in the refrigerator for over a week, if you can manage to keep any leftovers!
Note: If using kombucha that is less fermented, adjust sugar amount.
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