- TM 31
Ingredients
No-Mato Sauce
- 225 g carrots, roughly chopped
- 455 g Butternut Punpkin, roughly cubed
- 225 g Beetroot, roughly cubed
- 1 onion, quartered
- 5-6 cloves garlic
- 3 tablespoons ghee, butter or coconut oil
- 375 g water
- 75 g Merlot, Cabernet or Balsamic Vinegar
- 2 tablespoons apple cider vinegar
- 75 g lemon juice
- 1-2 bay leaves
- 2 tablespoons Mixed Dried Italian Hebs
- 2 teaspoons Himalayian Salt (or your preferred salt), or to taste
- 1 tablespoon cracked black pepper, or to taste
- 125 g Additonal Water or Wine, to bring sauce to desired consistency
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Fill Thermomix bowl approximately half way with water.
Put carrots, pumpkin and beetroot in Varoma and set in place on top of thermomix.
Steam veggies on Varoma Temperature, speed 2, for 40 minutes.
Once vegetables are cooked, pour water from Thermomix into a separate jug and retain.
Add onion and garlic to thermomix bowl and blend for 10 seconds on speed 8 (or until garlic and onion are finely minced).
Add Ghee/butter/coconut oil and cook on Varoma temperature, speed 1, for 5 to 10 minutes or until onion begins to caramilise.
Add cooked vegetables, 375g of retained water, vinegar, wine and lemon juice to the bowl. Blend on speed 6 for 30 seconds, scrap bowl, then blend for an additional 20 seconds in speed 6.
Add herbs, salt and pepper. Blend for 5 seconds on speed 5 until combined.
Add bay leaves and simmer for 20 minutes, speed 1, at 80C.
Remove bay leaves and add additional water or wine until sauce reaches desired consistency.
Tip
Serve immediately or pour into jars/containers to store.
Silicone minim muffin trays are also great for storage as one mould is approximately 1 TBS.
To do this scoop sauce into trays, place in freezer. Once frozen pop out of tray, store in airtight jar/container/ziplock bag in the freezer.
Allow jars to cool before placing in fridge or freezer. Lasts 3-4 days in the fridge or couple of months in freezer.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is absolutely delicious. My go-to sauce recipe when I need a passata substitute. My daughter loves it too as a bolognaise sauce. I make it with balsamic and no wine. 5 stars from me...thank you
5 stars!! ⭐️
Amazing recipe!!! A game changer for my 6yo who can't eat tomatoes without getting the full-angrys 😡 (sensitive to the naturally occurring MSG in toms). Great taste in bolognaise & other recipes that need passata or tomatoes. Will definitely make this again!!
Delicious! Will definitely be making this again now I can't eat tomatoes.
In someways I prefer over tomato sauce
Cooked this tonight to add to bolognese and thoroughly enjoyed it! I didn't have any wine or balsamic so added dry sherry (lol) and no lemon juice so I used some preserved lemon and omitted some salt. I also added some Tamarind paste. I used around half of the sauce for my bolognese and will freeze the rest. Thanks!
Ummmm.... There's no vegies or garlic in the ingredients list. What are the quantities, please?
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