Marinara Sauce
A pasta sauce base that comes pretty close to tasting like a sweet tomato basil marinara sauce that does not have tomatoes in it. And it passed the kid test with my kids.
In a pot add in about 2 tsp oilive oil saute up 3 cloves garlic, 1/2 cup onion, saute until onion is translucent.
when the onion is translucent add in
2 medium peeled and diced beets
1 small peeled and diced apple
1-1/2 cup water
3- 2 finger pinches of salt
cover and cook on med low heat until the beets are soft about 15 minutes
Once the beets are soft, pour into a blender an pulse half a dozen times until it’s the consistency of a marinara sauce. You might have to stir it between pulses. You want it to be smooth but still have chunks.
Add back to the pot. Then add in
1 tsp lemon juice
2 TBL apple cider vinegar to add the tart taste and balance out the sweetness of the apple and beets.
2 tsp dried basil (fresh would be tastier just double it up)
1tsp dried oregano
2 tsp dried parsley
1/2 cup diced sundried black olives
1 tsp garlic powder (I add fresh and dried because they have different tastes)
simmer on low for another 15 minutes or so for the flavors to mingle.
Toss on your choice of spiralized veggies or spaghetti squash.
I think capers and anchovy paste would both be tasty additions to it. (I had to read up on exactly what capers were since I wasn’t sure if they were AIP friendly and I was surprised they were flowers) And help balance the sweet taste some more.
And I will be picking up some grass fed ground beef to add to it.
