No-Mato Sauce
No-Mato Sauce makes: 5 cups (1.2 liters)
Prep Time: 10 minutes | Cook Time: 20 minutes | Blend Time: 5 minutes | Total Time: 35 minutes
Ingredients:
- 2 Tbsp olive oil
- 12 carrots (about 2 pounds or 900 g), scrubbed and cut into chunks, peeling optional (about 6 1/2 cups chopped)
- 1 tsp salt
- 1/4 tsp onion powder
- 2 1/2 cups (600 ml) water
- 2 Tbsp balsamic vinegar
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large pot, heat oil over medium heat. Add carrots, salt and onion powder, and sauté for 3–4 min. Add water and bring to a boil. Immediately reduce heat to low and simmer, covered, for 10 min, or until carrots are tender.
- Transfer the mixture to a high-speed blender, being careful not to fill the blender more than half way. Add vinegar and blend until smooth. Use No-Mato Sauce in place of diced or crushed tomatoes, or instead of tomato sauce.
Notes:
Storage tip: Leftover sauce can be stored in a sealed container in the refrigerator for up to a week, or in the freezer for up to 4 months. Store in freezer in 1-cup (240-ml) servings for future recipes.
Nutrition Information Per Serving:
120 calories, 5.7 g total fat, 0.7 g saturated fat, 0.7 g polyunsaturated fat, 4 g monounsaturated fat, 0 mg cholesterol, 582 mg sodium, 533 mg potassium, 16.7 g total carbohydrates, 4.6 g fiber, 7.7 g sugar, 1.6 g protein, 5.5% calcium, 2.9% iron
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