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 to 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
- 1-1/2 to 2 cups water or stock
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon very tart kombucha
- Sauté the onions in oil in a medium- to large-size pan, until they are just soft (about 5 to 10 minutes).
- Add the carrots, beet chunks, and about 3/4 to 1 cup water or stock.
- Cover the pan and cook the vegetables over medium-low heat until the beets are soft, about 20 to 25 minutes. Check on them periodically to make sure there is still some water in the pan and the vegetables are not burning.
- When the beets are cooked through, add about 1/2 to 1 cup more 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.
Note: This is a great way to use kombucha tea that has over-fermented and has a vinegar-like taste. If using kombucha that is less fermented, use less sugar to taste.
This keeps well in the refrigerator for over a week, if you can manage to keep any leftovers!