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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