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Mock Tomato Sauce Recipe

The beet in this recipe is added merely for color and will not cause a problem. This recipe is included for those who love tomato sauces. Adding apple cider vinegar at the end of cooking will more closely duplicate the acidic quality in a tomato sauce. Great over millet or buckwheat croquettes.

Ingredients:

  • 3 Tbsp. organic, unrefined coconut oil, ghee, or butter
  • 4 cups diced red onion
  • 3 Tbsp. garlic, finely chopped
  • 3 Tbsp. pizza seasonings (Spice Hunter)
  • 1 medium zucchini, diced
  • 7 cups butternut squash, baked
  • 3 cups of beet stock*
  • 2 Tbsp. of sea salt
  • 6 cups water
  • 1 cup apple cider vinegar
  1. Sauté onions and garlic in coconut butter until golden.
  2. Add pizza seasoning and zucchini and continue to sauté.
  3. Take off heat.
  4. Bake butternut squash in oven (you will need two squash).
  5. Poke holes in squash to prevent it from exploding.
  6. Bake squash until very soft, approximately 11/2-2 hours.
  7. When done, slice in half and let cool enough to handle.
  8. Scoop seeds and measure 7 cups of squash meat.
  9. Add to mixture of onions and zucchini.
  10. Add water and bring up to temperature.
  11. Add beet stock.
  12. Continue to simmer and puree until smooth.
  13. Add water and salt level for desired thickness and flavor.
  14. When room temperature, add apple cider vinegar.

*Beet stock is made by simmering 1-2 sliced beets in 2 cups of water for 30 minutes.

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