Bell peppers, carrots, spices, herbs. These are the ingredients to make the (not quite) perfect tomato-free marinara sauce.
Why not quite, you may ask? Unfortunately, the taste can only go up to similar. It’s not even almost alike with tomato sauce.
Ever since I developed my tomato allergy last year, my pasta consumption went down. Even now, I barely eat pasta. I can still have pesto, alfredo, garlic and oil, and other tomato-free sauces. But not being able to eat tomato makes pasta-eating less enjoyable.
In fact, this is hard to enjoy on pasta of any kind. Spaghetti, tortellini, penne—you name it. It is good to enjoy on pizza. But that’s a different post.
Anyway, the ingredients for the recipe are as followed:
2-3 Bell peppers
½ – 3/4 Pureed cooked carrots
A T of Olive oil
1 T Sugar
A dash of Salt
A dash of Minced garlic or garlic powder
A dash of Minced onions or onion powder
About a T of Basil
About a T of Oregano
A pinch of Thyme
About a T of Parsley
A pinch of Rosemary
A ½ t of Red wine vinegar
Update: About 1/4 cup of pureed pumpkin
Another update: red wine, as needed (for flavor enhancement)
You cut up and broil the red peppers for about ten minutes. The outside should blacken. Then you secure the peppers in brown paper bags for about ten minutes as well. After that, you peel and puree them in the blender.
In the meantime, you can steam, boil, or microwave the carrots. You want them to be as soft as possible. I would recommend using frozen ones as those soften more quickly. Once they are as soft as you like, blend them in with the bell pepper puree. Do the pumpkin, too.
Heat the olive oil on medium heat. Add the pepper and carrot puree. Then add the spices and herbs as needed, as well as the tiny amount of vinegar. You don’t want to overdo it, otherwise, the vinegar gets strong and the taste is practically impossible to remove.
Taste as you add your spices. If you need to adjust, do so. To add flavor, increase the spice or herb. To remove flavor, add a little bit (not too much) olive oil or blend more peppers and carrots. Then add the wine.
Pour over pasta, pizza, whatever you’d like. The texture will be close to a tomato. That’s something good about this.
Regardless of why you are not eating tomatoes, this recipe can benefit you. Those who like tomatoes or can eat them with no problem can also try this recipe.
Tomatoes might not be a common food allergy, like nuts, gluten, or dairy. But people can be allergic or intolerant to any kind of food. It’s good to vary your ingredients. You may make someone’s day amazing.
I cured my tomato allergy with this technique you can read here.