In an ideal world, every night we would eat freshly-prepared meals full of fresh veggies and fruits. And while I love to cook and also love to feed my family nutrient-rich dinners, there are nights when I am low on groceries and need something fast. And Easy. And with things I have in my pantry. On those nights, I used to make spaghetti with canned or jarred tomato sauce – one of the kids’ favorites. But since tomato sauce is now out the window, recipes like these keep me sane. Added bonus: This makes exactly 3 cups, just like a standard jar of marinara sauce.
This sauce comes together so quickly and contains only ingredients you can keep in your pantry for a moment’s notice.
TIP: This can also be used as a replacement for tomato sauce in any recipe. If you don’t want an Italian flavor, you can leave out seasonings and just use carrots, beets, capers, and lemon juice.
*If you’re looking for the I can’t believe it’s nomato sauce, click here and be redirected. This is a shortened version made for quickness and ease.
- 1 14.5 oz can carrots, drained (only ingredients should be water and carrots)
- 1 14.5-oz can beets, drained and rinsed (only ingredients should be beets and water)
- 1/2 cup water
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp dried oregano
- 1 tbsp dried basil
- 1 1/2 tsp salt
- 1/8 tsp coarsely-ground black pepper,(Caution: the strictest form of the AIP eliminates black pepper. Leave it out if you are sensitive.)
- Place all ingredients in blender and blend. Heat over stove, over pre-ground beef for a meat sauce. Note: Overcooking may change color to brown.