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Wednesday, April 9, 2014

Easy "No-mato" Sauce (AIP)

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I know that there a million variations of this recipe around the web, but I thought I'd share mine with you. A few weeks ago I decided to make meat loaf, and made this recipe up on a whim. So, I'm not exactly how similar it might be to others out there, This stuff is incredibly handy to have in the fridge, and I have been using it in just about everything; it's so yummy! Not to mention that it's packed with nutrients and antioxidants. No, it doesn't really taste like tomatoes, but it has an awesome texture and is really versatile! I've used it in meatloaf, on zucchini noodles, on tacos, and even as a pizza sauce.
This recipe will make about 2.5-3 cups of "no-mato" sauce, and can be stored in a sealed container in your refrigerator for around 10 days. Let me know in the comments what you decide to use your sauce for!



    Ingredients

1. Preheat oven to 375. 

2.Cut carrots and beets into 1/2" cubes. Place into large baking dish.

3. Toss with 1-2 tablespoons of fat of choice, spring with sea salt. Bake for approximately 35 minutes or until vegetables are "fork tender." 

4. Remove vegetables from oven. Allow to cool for about 10 minutes. Add to blender with remaining ingredients and puree. 

5. Store in airtight container in refrigerator.

Enjoy!  

9 comments:

  1. That is so awesome, and sounds delish!

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    Replies
    1. Eased up on the spices and put it over cabbage rolls stuffed with pastured ground beef and cauliflower "rice." Also over ground beef and spaghetti squash.

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  2. Had to add juice of half a lemon and more garlic - then it was great

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  3. This is SO AMAZING!!! I cut back on the spices by half. Love the flavor. Have added coconut milk and used it on seafood over zucchini noodles. Really GOOD. Thank you. Be well.

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  4. Do you think this recipe would freeze well? I often only need 1/2 a cup or so at a time.

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  5. It freezes well. Done it.

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  6. This stuff was horrible. Made it to go stuffed cabbage. Not sure at this point what I can do with it. Sad because organic veggies, grass fed tallow, and spices are not cheap.

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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.