Nomato Sauce

Author: Breanna from www.hewontknowitspaleo.com

Recipe type: Entree

Ingredients:

  • 3 slices bacon
  • 1 small-medium red beet, chopped into 1″ chunks
  • 1 small-medium yellow onion, dinced
  • 4 cloves garlic, chopped
  • 1/4 cup fresh basil, chopped (approximately 16 leaves)
  • 2 cups carrots, chopped (about three large)
  • 1 cup chicken stock
  • 1 1/2 tsp sea salt
  • 1/2 tsp dried oregano
  • 1 1/2 tsp capers
  • 1 tsp lemon juice
  • Nutritional yeast (optional)

How you make it:

  1. Boil beet chunks for 10 minutes, or until just tender enough to push a fork all the way through.
  2. When done, strain beets and set aside.
  3. Meanwhile, Saute bacon in large skillet over low-medium heat until cooked through. Set bacon aside on a plate while reserving bacon grease in the pan.
  4. To hot grease, add diced onion and saute for 5 minutes. Meanwhile, cut bacon into 1″ pieces.
  5. Add garlic and saute another 3-4 minutes.
  6. Next, add strained beets, carrots, bacon and to the onion mixture. Saute 5 minutes.
  7.  Add chicken stock,salt and oregano. Simmer 10 minutes, partially covered (crack the lid).
  8.  Carefully pour entire mixture into food processor. (A Ninja blender works well for this. High speed blenders will work, but the result will be a very baby food-like texture, and not like a traditional marinara sauce.)
  9.  Add lemon juice and capers to food processor. Process until smooth and color is red throughout.
  10.  Return to skillet, add basil and simmer 5 minutes.
  11.  Serve over spaghetti squash or zucchini noodles.
  12.  Sprinkle with nutritional yeast as a cheesy replacement for Parmesan cheese! (optional)

Tip: Make it a meat sauce by adding a pound of crumbled ground beef and/or pork at the end with the basil. Simmer 10-12 minutes instead of five.