Fancy a delicious alternative to ketchup? For those that can’t enjoy tomatoes in their diet or just fancy a change, my nomato sauce is truly tasty and addictive!
Here’s how to whip it up, this makes about 3 bottles (as photographed) of nomato sauce.
2 tablespoons of coconut/olive oil
1/2 a head of celery or fennel, chopped up roughly
6 large carrots, peeled and chopped
2 large beets, peeled and chopped
250ml of chicken or vegetable broth
2 teaspoons of dried herbs de provence
1 bay leaf
2 tablespoon of apple cider vinegar
A generous pinch of sea salt and ground black pepper
1. Heat your saucepan over a medium heat and add your oil. Warm it up and then add your celery/fennel, carrots and beets and cook for 5-7 minutes, stirring occasionally.
2. Add your broth, using only enough to cover your veggies. Add your seasoning and dried herbs, apple cider vinegar and bay leaf and cook for about 30-45 minutes, until all the vegetables are fully cooked through and tender.
3. Remove your bay leaf now and let the mixture cool before blending in batches, season for taste.
This sauce is great for any recipe that would usually call for ketchup, it stores well in the fridge for about a week as well.