TOMATOLESS SPAGHETTI SAUCE RECIPES

Name: Tomato-Less Spaghetti Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 5 red peppers, seeded and chopped; 1 large sweet onion, chopped; 10 garlic cloves, peeled but left whole; 2 tablespoons olive oil; 1/4 cup water; 1 (14 ounce) can chicken broth; 1 teaspoon lemon juice; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon cumin; 1 teaspoon thyme; salt; pepper

TOMATO-LESS SPAGHETTI SAUCE RECIPE - FOOD.COM

Tomato-Less Spaghetti Sauce Recipe - Food.com image

I'm allergic to tomatoes and I'm always craving spaghetti so I found this recipe and it is really good. My husband likes it better than regular spaghetti sauce. I'm anxious to try it in lasagna. I also add a can of black olives and a can of mushrooms for texture.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 red peppers, seeded and chopped
1 large sweet onion, chopped
10 garlic cloves, peeled but left whole
2 tablespoons olive oil
1/4 cup water
1 (14 ounce) can chicken broth
1 teaspoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon thyme
salt
pepper

Steps:

Preheat oven to 350.
Place peppers, onion and garlic cloves into a 9" x 13" pan.
Drizzle with olive oil and toss well.
Put in oven and roast for about 45 minutes.
Pour vegetables, all the black bits and the juices into a saucepan.
Add water and seasonings and puree in a food processor.
Stir in chicken broth and heat as for regular sauce.

Nutrition Facts : Calories 145.7, FatContent 8, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 340.7, CarbohydrateContent 16.3, FiberContent 3.9, SugarContent 8.3, ProteinContent 4.6

NO TOMATO PASTA SAUCE RECIPE | ALLRECIPES

No Tomato Pasta Sauce Recipe | Allrecipes image

My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!

Provided by Vegan Girl

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Vegetarian

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans sliced carrots, drained
1 (15 ounce) can sliced beets, drained
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, chopped
1 bay leaf
2 tablespoons Italian seasoning
¼ cup red wine vinegar

Steps:

Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

Nutrition Facts : Calories 62.5 calories, CarbohydrateContent 10.8 g, FatContent 2 g, FiberContent 2.8 g, ProteinContent 1.3 g, SaturatedFatContent 0.3 g, SodiumContent 134 mg, SugarContent 5.3 g

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