This Spaghetti with Nomato Sauce was born of the need for a nightshade-free substitute for tomato paste, puree, and sauce. YAY! Not only does this sauce work well in soups, stir-fries, and curries, but it makes for a fantastic autoimmune protocol-friendly spaghetti. Seriously, it was amazing. With all that oregano, this sauce smells just like real marinara sauce… and it has a rich, beautiful color thanks to the beets. Since its inception this recipe has become a staple, with portions of sauce stored in the freezer for easy access any time I need it. (It keeps for about three months in my experience.) If you feel the sauce is too thick, add vegetable broth to taste while blending. I like to make it with multicolored carrots for a somewhat darker, more reddish hue, but the flavor will turn out just as well with your typical orange carrots if that’s all you can find. And the color varies every time I make it, so don’t be concerned if yours doesn’t look quite the same. Don’t worry about the weight of the carrots or beets, either: I know weight is the preferred measurement for baking, but most cooking is extremely forgiving. I’ve never weighed my ingredients for this recipe and I’ve enjoyed the result every time!
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