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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too! Ingredients:
2 (15 ounce) cans sliced carrots, drained |
1 (15 ounce) can sliced beets, drained |
1 tablespoon olive oil |
4 cloves garlic, minced |
1 onion, chopped |
1 bay leaf |
2 tablespoons italian seasoning |
1/4 cup red wine vinegar |
Directions:
1. 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.
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