No Tomato Sauce

Ingredients

• 3/4 cup filtered water
• 3 carrots
• 1 sweet potato
• 1 large onion
• 9 cloves garlic
• 1 3/4 teaspoons unprocessed salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoon Vitamin C crystals
• 1 tablespoon lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 to 1 fresh beet (I prefer to buy beets with the leafy greens still on them as they have a more delicate flavor and color. Large beets sold separately may have a bitter flavor or they may make the sauce too dark. The greens are yummy in smoothies or sauteed.)
Add after blending:
• 1/4 cup chopped basil
• 1 cup mushrooms, sautéed in olive or coconut oil - optional
• 1/2 cup black olives, diced - optional
• Herbs such as oregano, marjoram or rosemary - optional

Instructions

Quick Super-blender Method:
1. Put all ingredients into a large super-blender such as the BlendTec or VitaMix. Blend well until smooth and liquefied. Add the beet last bit by bit until color is right. Do not add too much beet or it will be too dark. (Hint - This sauce changes color to slightly more orange as you cook it. So make your blend a deep red color that is slightly pink.)
2. Pour into a 2 quart saucepan over medium heat. Bring to a boil and immediately turn down to simmer covered for 30 minutes, stirring occasionally. If sauce is too thick, add a bit more filtered water.
3. 15 minutes before using, add chopped basil and mushrooms or olives, if using.
Immersion Blender Method:
4. Chop the vegetables coarsely: carrots, sweet potato, onion, garlic, beet. Put them into a 2 quart saucepan over medium heat. Add the water, salt, pepper, Vitamin C, lemon juice, and olive oil. Bring to a boil and immediately turn down to simmer for 45 minutes.
5. When the vegetables are soft and juicy, remove from heat and blend well with an immersion blender until smooth and creamy.
6. 15 minutes before serving, add chopped basil and mushrooms or olives, if using. Cook until soft. Adjust thickness by adding a bit more filtered water if necessary.