Time 35m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft. Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you’re using it in.
Number Of Ingredients 15 Steps:
Heat coconut oil in a sauce pan over medium low heat. Chop onions and add to coconut oil. Chop remaining veggies while onions saute. When onions are slightly translucent, add chopped celery, carrots, and beet to onions. Once all veggies are soft, add pumpkin puree, diced garlic, bone broth, sea salt, and Primal Palate spice blend. Cook about 10 minutes. Add optional flavor enhancers like lemon juice, basil leaves, olives, and nutritional yeast. Blend with an immersion blender in the sauce pan, or transfer to a blender or food processor. Pulse until you achieve the desired texture.
Time 35m Number Of Ingredients 13 Steps:
Heat oil in large skillet over medium heat, then add and saute the onions until tender and golden, about 10 minutes. Add minced garlic and saute until fragrant, about 1 minute. Add beets, carrots, Italian seasoning, oregano, and 1/4 teaspoon salt. Stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender, 20 to 30 minutes. The broth will almost be absorbed by then. Once cooked, transfer ingredients in the pot to a blender. See photos in blog post. Add 1/2 cup broth and pumpkin/squash puree, then blend until smooth. Alternatively, add 1/2 cup broth and pumpkin/squash puree to the pot and use a stick blender to blend into a puree. Note: For thinner pasta sauce, increase amount of broth to reach desired consistency. Then, add fresh parsley, lemon juice and/or balsamic vinegar, and any optional add-ins, and blend again until smooth. Transfer ingredients back into the pot (if you used a blender) and simmer over medium heat for 10 minutes. Store in a sealed container in fridge for up to a week, or freeze for up to 1 month.
Time 50m Yield 8 Number Of Ingredients 8 Steps:
Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.
