Rediscover Tomato Sauce- Part 1

As I take a closer look at my diet and the relation if has to my symptoms, I find that I must also have some intolerance to Potatoes. When researching this possibility, I saw that they are part of a larger family: The Nightshade Family. This family has been linked to pain in joints and muscles, and I wonder if my high intake of these relates at all to my severe pain.


So add to the list of stuff I can't have:


Potatoes (not sweet though. Too bad I dislike sweet potatoes. No time like the present to get over that! LOL)
Tomatoes (although I have never liked these raw, they are a stable in all the foods I love.)
Red Peppers (already on my cannot have list, which makes me think I might be intolerant of all Nightshades)
Sweet and Hot Peppers
Paprika (Which along with Cayenne I was using in place of Mustard and Onion)
Cayenne Pepper
Tabasco Sauce
Eggplant
Ground Cherries
Tomatillos
Tamarillos
Huckleberry
Naranjillas
Pepinos
Pimentos


When searching for a good substitute for Tomato sauce, it seems most use Red Peppers. *headdesk* Or Mushrooms *sigh* or Onions...*walks away*


Needless to say, I cannot use any of those. 


I did mange to find a tomato free pasta sauce rescipe and adapted it. Not sure how it will turn out, but fingers crossed!


Tomato-free Onion-free Pasta Sauce Recipe #1


Ingredients:

4 cloves garlic, chopped
1 cup of carrots (cut into ½ inch pieces)
2 medium sweet potatoes cubed (about 4 cups)
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
Salt to taste
Fresh black pepper to taste
1/3 cup extra virgin olive oil
1 (8-ounce) can beets
1 tablespoon cornstarch

Optional herbs to make Marinara or other Italian sauce(s):
1/3 cup Parsley (chopped or whole, see below) [Fresh is better, if using dried, 2-3 tbsp]

How to prepare:
1. In a large stock pot, sauté the  garlic in a little olive oil until just starting to brown.

2. Add the carrots, diced sweet potatoes, lemon juice, balsamic vinegar, salt and pepper then cover (barely) with water.

3. Bring to a boil then lower the heat and simmer (covered) for 20-30 minutes until the carrots and sweet potatoes are very soft.

4. Blend the contents of the pot until smooth (in batches in a blender or with an immersion blender). Add the olive oil during the blending.

5. The cornstarch in step 6 will thicken up the sauce slightly so don’t worry if it is a little runny. If the sauce is too thick already, add some water, if too runny simmer it awhile to thicken (cover the pot but leave the lid askew).

5b. If you boil your meatballs/sausage in the sauce, I would add them here as well.

6. Puree the contents of the can of beets (liquid included) and the cornstarch in a blender until very smooth (if only using for pasta sauce, to save some chopping you can add the fresh herbs here as well!)

7. Add the beet mixture back to the pot and simmer for about five more minutes.

8. If using for more than pasta sauce, portion out what you need and then add a prorated amount of chopped herbs to the remaining sauce.

Enjoy!

Original Found Here: http://glutenfreedairyfreenj.blogspot.com/2011/07/tomato-free-pasta-sauce-recipe-gluten.html

I did make this one and the review is found in Part Two!

I found another one as well. So I will try both. Again, I removed the items I cannot have.

Tomato-free Onion-free Pasta Sauce Recipe #2

1 clove garlic, finely chopped, optional
⅓ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 (8-ounce) can beets,* drained (reserve the liquid)
1 (14-15 ounce) can pumpkin puree
½-¾ cups gluten-free chicken or vegetable broth
1 teaspoon coarse salt
24 grinds fresh black pepper
1½ teaspoons cornstarch or arrowroot, moistened with 2 tablespoons reserved beet juice

1. Sautee garlic in oil until onion is translucent and slightly brown.

2. Add lemon juice and vinegar. Simmer for 5 minutes.

3. Puree beets until very smooth.

4. Add beets, pumpkin puree, salt,  and pepper  to pan. Stir until combined.

5. Whisk in the broth. Simmer over low heat for 5 minutes. Do not over-cook; beets discolor with prolonged cooking. If sauce is too thick, add a little more broth to thin.

6. Whisk in the moistened cornstarch. Cook for 1 more minute. Taste and adjust seasoning.

*TIP: If you prefer, you can use fresh beets. Roast them in the oven until soft and puree them in a food blender before adding to recipe.

TIP: If the sauce seems too acidic, add a teaspoon or two of sugar. 

Found: http://www.livingwithout.com/recipes/gluten_free_tomato_free_marinara_sauce-1771-1.html