This comes from the Feingold program. The taste is not too bad - my grandsons liked it.
First you make the un-tomato sauce
Un-tomato sauce
makes approximately 4 cups
1 can (15-ounces) beets, drained well
2 cans (15-ounces) carrots, drained well
2 tablespoons lemon juice
1 cup water
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar
Puree all ingredients in a processor or blender until smooth. let sit in refrigerator overnight if possible, but at least for several hours. variations: on the next page are recipes that use the un-tomato sauce recipe in them.
Then the un-catsup
Un-catsup
makes approximately 4 cups
1 recipe of un-tomato sauce
2 stalks celery, diced finely
1/2 teaspoon cinnamon
1/4 teaspoon dried mustard
1/4 cup onion, diced finely
1/2 cup distilled white vinegar
1/4 teaspoon black pepper
4 teaspoons white sugar
Add all ingredients in a medium saucepan, bring to a boil; reduce to simmer until thick. about 1 hour. strain sauce. store in refrigerator. freeze whatever will not be used in one week.
