Up-Beet Pasta Sauce
Tomatoes are one of those tricky foods... I can eat them cut up in a salad etc. But if I consume a pasta meal made with tomato pasta sauce I wake up feeling sluggish, bloated and sickly in the morning and it just isn't worth it at all, even if it is pizza or pasta!
Despite the high water content in tomatoes they can be incredibly acidic, which if you have a sensitive digestive system can irritate the lining of your stomach and intestines triggering inflammation and bloating. I am definitely NOT saying don't eat tomatoes but I am saying if this happens to you this is your perfect alternative!
I tried Sarah Wilson's 'Nomato Sauce' and loved it but wanted something with a richer flavour, so I could barely taste the difference so instead I took a great thing and made it my own.
- 2 large beetroots
- 2 cups homemade beef or chicken stock or vegetable stock (if vegan/vegetarian)
- 1/3 cup olives
- 1/4 cup basil
- 4 garlic cloves
- 2 chillies
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp oregano dried (2 tsp of oregano ground)
- salt & pepper
- Heat the olive oil in the sauce pan on a medium heat.
- Grate the beetroot and cut up the basil, garlic, chilli and olives.
- Cook the garlic and beetroot in the fry pan for 10 minutes.
- Add salt, herbs, stock and bring to the boil.
- Reduce the heat so the sauce is simmering and cook until tender (approx 15 mins)
- Transfer the mixture into a blender with the lemon juice and olives and blend until smooth.
- Pour straight over cooked meat and vegetables if eating straight away.
- Otherwise store in a airtight container for up to a week in the fridge or +6 months in the freezer.