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 Tbsp. 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 tsp. dried parsley
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 tsp. very tart kombucha
- Sauté onions in oil in a large pan until just soft (about 5-10 minutes).
- Add carrots, beet chunks, and about 3/4 to 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 1/2 to 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.