Recipes
Notomato Sauce
- 1 brown onion, diced
- 1 celery stick coarsely grated
- 3-4 carrots grated
- About 400 g cooked beetroot chopped up (I use the already cooked beetroot that you can buy in the supermarket that is vacuum sealed cause it makes WAY less of a mess- trust me. Otherwise you can grate the beetroot but be prepared for a big mess of red!)
- 5-6 garlic gloves, crushed
- 2 cups chicken stock
- 3 tablespoons Italian herbs
- 2 tbsp chopped fresh oregano
- Salt and pepper
- 1/4 cup of pitted Kalamata olives
- 2 tablespoons lemon juice
- Cook the brown onion, celery, carrots, beetroot and garlic in a large fry pan with high sides and cook until the onion turns translucent and the vegetables soften.
- Add the chicken stock, herbs and salt and pepper and simmer on low for about 5 minutes. Then add the olives and lemon juice and stir through. Turn the heat off and transfer the mixture to a food processor and blend until smooth. If you want the sauce runnier then add some water or stock.