SWEET BEET TOMATO SAUCE
A sweet, smoky, light, tomato sauce! Perfect for fine pastas! The beets add beautiful texture and flavor dimensions, plus added nutritional benefit. Beets and tomatoes? You betcha’!
Makes 4-1/2 cups
Saute:
2 T. extra virgin olive oil
1/2 lg. green pepper, diced
1/2 lg. sweet red pepper, diced
1 little salt
In large skillet, over medium heat, melt oil. Add peppers, salt, then saute till partially wilted.
Sauce:
14.5 oz. can sliced beets including water
12 oz. can tomato paste
3 lg. garlic cloves, peeled and crushed
1 envelope from a 2 oz. box dry onion soup mix – I used 4C brand
1 c. water
1 T. liquid smoke
1 c. additional water
2 t. smoked paprika
Place beets plus liquid from can and tomato paste in blender container. Process till smooth.
Add garlic, onion soup mix, water and liquid smoke. Process again till smooth.
Add 1 c. additional water and smoked paprika. Process on high till very smooth. Transfer to sauteed peppers in skillet.
Add an additional 2 T. extra virgin olive oil. Stir well to incorporate, bring to slow boil, reduce heat, partially cover to keep sauce from spitting all over the stove.
Cook about 45 minutes, stirring occasionally. Salt to taste and serve.
Notes: The onion soup mix is a great base for this Hungarian style Italian gravy. No need for herbs.
I suggest an angel hair pasta, with or without veggie meatballs. You could also fry up some mushrooms with the peppers. Experiment. This is a fine, delicate sauce!
Be sure to blend till smooth, and then cook long enough so there are no bits from the dry onion soup mix.
Sharon Lee Davies-Tight, the animal-free chef
.
.
.
.
