No Tomato Pasta Sauce Good Recipes

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No Tomato Pasta Sauce

"My husband can't consume tomatoes so I got here up with this so we may want to have Italian now and again! Serve over cooked pasta or use rather than canned tomatoes or sauce in any recipe - simply alternate the spices! I now use this as a base for chili, goulash and pizza too!"

Ingredients :

2 (15 ounce) cans sliced carrots, drained
1 (15 ounce) can sliced beets, drained
1 tablespoon olive oil
four cloves garlic, minced
1 onion, chopped
1 bay leaf
2 tablespoons Italian seasoning
1/4 cup crimson wine vinegar

Instructions :

Prep : 5M	Cook : 8M	Ready in : 50M

Place carrots and beets, you can actually at a time, right into a blender and mix until easy. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions till onions are translucent. Stir in pureed carrots and beets then upload the bay leaf, Italian seasoning, and pink wine vinegar. Cover and prepare dinner till the sauce starts to boil. Remove lid and decrease warmth to low. Simmer for up to four hours, or at the least half-hour.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it evenly, and make clean-up less complicated.

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