It has taken way too long to get this recipe posted so I won’t take up much more of your time. This recipe is the result of a girl who missed pizza and spaghetti so much so that she finally decided to take things into her own hands. Luckily, with the popularity of the AIP diet, I found many recipes to use as a guide and go forward to create an IC friendly recipe. I actually have two recipes for tomato free red sauce that I will share and each are unique. You may find one better suited for pizza and one for spaghetti or marinara. The good thing is, both are tasty and healthy! If there are seasonings you cannot tolerate just leave them out or feel free to add seasonings you prefer. I actually added a dash of ginger to mine for a little more kick. I usually freeze the leftover sauce and reheat whenever needed – that is, if I don’t eat it all first.
2 medium-large beets, peeled or 1 can of beets
4 medium-large carrots, peeled or 1 can of carrots
2 tablespoons of dried basil
2 tablespoons of dried oregano
2 teaspoons of garlic granules
2 teaspoons of onion powder (if tolerated)
2 teaspoons of salt
1/2 cup of olive oil
Preheat oven to 375. If using whole veggies, cut carrots and beets into 1/2″ cubes. Place into large baking dish. Toss with 1-2 tablespoons of fat of choice, sprinkle with sea salt. Bake for approximately 35 minutes or until vegetables are “fork tender.” Remove vegetables from oven. Allow to cool for about 10 minutes. (If using canned veggies, head straight for the blender.) Add veggies to blender with remaining ingredients and puree. Store in airtight container in refrigerator or freeze.