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.


Ingredients:

  • 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


Instructions:

  1. Sauté onions in oil in a large pan until just soft (about 5-10 minutes).
  2. Add carrots, beet chunks, and about ¾-1 cup water or stock.
  3. 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.
  4. When beets are cooked through, add ½-1 cup additional water or stock, plus the herbs, salt, and pepper. 
  5. Transfer to a blender and blend until smooth. 
  6. 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, use less sugar to taste.



Ready for More Great Recipes Using Kombucha?

       
   
Julie's Tomato-free Marinara Sauce


Related Articles

 

Related Products

Kombucha Tea Starter Culture Kombucha Tea Starter Culture
Organic Tea for Making Kombucha Organic Tea for Making Kombucha
Kombucha Rediscovered Kombucha Rediscovered

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address