As a build up to the AIP diet plan I'm working on here is my version of no-mato sauce. The beetroot gives it a nice deep colour.
Nightshade free. Can be used on pizza, in Italian sauces, in chilli in fact anywhere people would use a tomato sauce.
1 tbsp extra virgin olive oil, or oil of your choice
1 onion, roughly diced
3 garlic cloves, crushed & roughly diced
2 medium beetroot, cooked peeled and cubed. Or you could use pumpkin or squash.
2 carrots cooked and diced
1 handful fresh herbs (mixture of thyme & rosemary, Oregano & marjoram, think Italy)
1 cup chicken stock
3/4 tsp salt
1 handful fresh basil
1 tbsp apple cider vinegar or lemon juice
8 pitted black/kalamata olives
Heat the oil in a large pan over a medium heat.
Add the onion and garlic and Cook until translucent and softened.
Tip in the beetroot and carrot, mix through the onion and cook for 5 mins.
Add the fresh herbs, stock, and salt. Stir through.
Cover and simmer for 20-30mins, until the veggies are soft and break apart when pressed with a spoon.
Remove from the heat. Cool for 5-10 mins.
Transfer to your blender bowl or a large bowl (if using a stick blender).
Add the basil, apple cider vinegar, and olives.
Blend well until completely smooth.
Store in sealable containers in the fridge.
Will keep for 1 week, also freezes well.
I often freeze my sauces in ice cube trays then store them in a zip-lock bag in the freezer.