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No-Mato Sauce

No-Mato Sauce

Makes about 1 quart sauce

2 tablespoons olive oil

1 yellow onion, diced

Sea salt

5 cloves garlic, minced

2 tablespoons Italian seasoning

Pinch red pepper flakes

2 cups chicken bone broth, plus more if needed for blending

2 pounds carrots, optionally peeled and cut into medium chunks

2 medium beets, scrubbed, peeled, and cut into medium chunks

1. Heat oil in a medium-sized pot. Add onion along with a pinch of salt. Cook about 7 minutes, until softened. Add garlic, Italian seasoning, and red pepper flakes, cooking another 30 seconds. Remove ½ onion mixture and set aside.

2. Add broth, carrots, beets, and ¾ teaspoon salt to pot, and bring to a boil. Reduce to a simmer, cover, and cook until carrots and beets are fork tender.

3. Transfer contents of pot to blender and process until smooth. You may need to add additional broth to achieve desired consistency – a thick, tomato sauce-like puree. Taste and adjust salt as needed. Stir in remaining onions and serve over turkey or lentil meatballs.

Note: Sauce freezes very well.


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