#nomato sauce

[certifiedceliac]

Sweet Potato Lasagna (via Heal Me Delicious)

[tattooed-alchemist]

I just had one of my most epic and successful formulations of No-’mato Sauce ever!  The post-blending visual completely nails the look of tomato sauce, that’s for sure.  

I split the beets between red and golden, and I used a cup of dried mushrooms to make the broth for the recipe, and as a protein additive.  Brilliant idea, worked better than I expected.  Still futzing with the acidity, but so close.

[sillyguy2275]

so i dont have a regular refrigerator i have 2 mini fridges but i recently invested into a 300 dollar chest freezer and its so exciting

im gonna spend the next few days cubing blanching drying and batchfreezing carrots and beets

[tattooed-alchemist]

Heatwave baking action, good idea, overheated-brain execution. Somewhat spazzy deployment of dough but that’s nasturtium pesto on the left and nomato sauce on the right. Sprinkled with pre-grated mixed cheeses, this baked up deliciously.

I think this variant of nomato sauce worked better on a pizza crust than it has so far on pasta.  I’m gonna make a better effort to get a thinner, crisper crust next time.  

[tattooed-alchemist]

Here’s the nomato sauce recipe I tried that used butternut squash or pumpkin as a component.  I was also using nearly all cut/prepared veggies, and that worked really well.  I think I can reduce the overall cooking time if I use these ingredients again because nothing was in chunks.

Something about the orange color reminds me of the Ragu jars of my 80s college years. 

I think I want a stronger beet presence and I have to discover how to spice this thing properly but overall the texture is good and base flavor is okay. I also need to up the umami with mushrooms and mushroom broth, or cooked ground beef.  I’m def more meat sauce over veg.

[tattooed-alchemist]

The beginning and the end of the latest batch of nomato sauce. Roasted some fat beets myself this go around, adding celery, onions, garlic, carrots and wild mushrooms. Used coconut vinegar for some of the acid but not all or it adds to many sweet notes. Lemon juice, dash of ginger juice. Oregano and herbs of Provence. Most got portioned, bagged and went into the freezer. The bit that went straight to pasta got the last of some cooked ground beef added to it and damn, that was the flavor note to hit.

[tattooed-alchemist]

I did a batch of nomato sauce with a big jar of pickled beets as the base. I skipped the cider vinegar and carrots due to the beet switch.  There’s an onion and two stalks of celery in there.  I reconstituted the foraged mushrooms (equivalent to ½ lb) in the bone broth. Spices came from the cupboard and the garden. It was a tad sweet after blending and then I threw in a ladleful of lime juice and everything suddenly got where I wanted it. 

The sauce texture I like is half the batch put through my blender on salsa and the other half on smoothie.  I freeze it up after cooling in 1-2 cup containers.

[tattooed-alchemist]

The nomato sauce was imminently serviceable in Ashland on French bread, but at home with moar garlic and oregano, a couple splashes of apple cider vinegar, and topped with Parmesan, it was even better. I'm leaning towards adding mushrooms for more umami action.