Food Allergies.

Do you have a food allergy? If you do, do you try to find things that taste or look like that food? Or do you just settle that you are allergic to that food and move on? 

Well I am allergic to tomato. Anything with tomato in it is off limits. The allergy as gotten worse that i cannot even come in contact with a tomato plant. 

For many years I just made do without using any tomato products for my food, but I do cook with it for the family.

I have dry pizza, ranch spaghetti, ranch on french fries, ranch hot dogs, ranch burgers.....you get the picture, ranch replaced my tomato stuff.

While on the Internet I came across a recipe for a tomato less tomato sauce. I thought to myself, how good could this possibly taste. I finally decided that it was time to give that sauce a whirl. 

Here is what you will need.

About 3 tablespoons of ghee, coconut oil, or butter
3 onions, peeled and thinly sliced.
8 smallish garlic cloves
1 large or two small butternut squash
1 medium zucchini, stemmed and thinly sliced
2 cups of beet stock*
1 cup of apple cider vinegar
3 teaspoons of dried oregano
3 teaspoons of dried basil
unrefined salt

1. Preheat the oven to 350F. Using a heavy large knife, slice the butternut squash in half lengthwise. Place cut side down on a large pan and cook for 45 minutes to 1 1/2 hours, or until soft when pierced with a fork. Scoop out the seeds and discard. Scoop out the soft squash. You should have about 4 cups worth.

2. In a large saucepan, or pot, sauteed the onions and zucchini in the fat over medium high heat until soft. Add the garlic in the last few minutes of cooking time. Add the beet broth, butternut squash puree, and the apple cider vinegar and herbs. Bring to a simmer and simmer for several minutes. Using a blender or a hand blender, puree all of the mixture and then salt to taste.

It’s ready to serve! To thicken sauce, simmer to desired thickness while stirring. To thin, add water or broth.

*To make the beet stock, scrub one red beet well. Thinly slice and put into a small pot with 2 cups of water. Bring to a simmer and simmer on low for 20 minutes. Take beet slices out.

I used pickled beet juice and also added some pickled beets to it.

The above picture is of my cooked butternut squash and i have everything else in the pot ready to go.

This picture is in the process of blending it all together.

Here is the finished product!!

Now if someone brought this to me and told me it had no tomato in it and that i should try it. I would spare my life and politely decline. 

After simmering to mingle the flavors, I have to say this tastes alot like a good spaghetti sauce! I see less ranch spaghetti in my future. I may also be able to have a non dry pizza! 

It will take awhile to make this so plan ahead!