For the tomato intolerant.
- 1 pound Beets, peeled and cubed
- 2 pounds Carrots, peeled and cut in 1-2inch pieces
- 2 Tbs lemon juice
- 1 cup water
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1 tsp. basil
- 1/4 tsp honey
Steam Beets and Carrots until tender. Place all ingredients in a food processor or blender, puree completely (no chunks of carrot left.) Let sit for several hours in the refrigerator for flavors to meld. Onion, garlic, spices, mushrooms, and cooked hamburger may be added to taste for spaghetti sauce, pizza sauce, etc. Freeze what you won't use in a week. Makes about 3 cups.
To use this as a base for spaghetti or pizza sauce, add onion, garlic, spices, mushrooms, and cooked hamburgerto taste.