I personally think tomatoes are fine in moderation, and even when I'm really trying to eat "Superhero", I don't avoid them altogether. There's a recipe in Crescent Dragonwagon's Passionate Vegetarian (one of my all time favorite cookbooks!) called "Macro-Red Sauce":
About 3 c. mild vegetable stock
2 lbs (1 medium) butternut squash - seeded, peeled and cut into large chunks
2 small beets, scrubbed and halved or quartered
1 tsp to 3 Tbl olive oil
cooking spray
1 lg onion, chopped
4 cloves garlic, pressed
1 1/2 tsp honey or to taste (of course you could sub agave or brown rice syrup)
2 Tbl red wine vinegar
1 bay leaf
1-2 tsp dried basil
1-2 tsp dried oregano
1/4 tsp dried rosemary
1/4 tsp dried thyme
salt and pepper to taste
Place 2 c. broth in bottom of a large Dutch oven, place vegetable steamer insert into it and add squash and beets. Cover tightly and steam until veggies tender (25-30 min), adding more stock as needed. Let cool slightly, peel the beets. Puree, adding stock as needed until the consistacy of tomato puree. Suate onion in olive oil until translucent. Add garlic and saute for 1 min. more. Add beet/squash puree, honey and vinegar. Reduce heat to low simmer. Add herbs and lots of freshly ground pepper, let simmer until it has consistency of a sauce. Taste for salt, additional herbs, acidity. Add more vinegar, salt, herbs accordingly. If possible let the sauce "age", refridgerated, for 6-8 hrs before serving. Remove bay leaf before serving.
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