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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


  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, adjust sugar amount.

Ready for More Great Recipes Using Kombucha?

Glass bowl of marinara sauce over tiled countertop

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