Tomato and beetroot sauce
This is one of those recipes created when I just wanted to use up what was in my kitchen. I had some raw beets in the fridge the other week and after a few days of not using them thought I’d chuck them into a batch of tomato sauce I was planning to make .. and apart from the funky colour that was the end result, it tasted pretty darn good!
I’ve since made it again because it makes the sauce work out cheaper rather than purely based on tomatoes. It’s nice and versatile and I’ve used it on pizzas, pasta, gnocchi, cous cous.. pretty much anything you would use a tomato sauce for really. Freezes really well too.
Recipe (Makes 4 – 6 main course portions)
- 2 medium sized onions chopped fine
- 2 cloves garlic, peeled and chopped fine
- A splash of olive oil for sauteing
- 50ml white wine vinegar
- 3 x 240g tinned tomatoes (we use organic but you can substitute the same weight for fresh tomatoes when in season and they actually taste of something…)
- 30g tomato puree
- 300g raw beetroot, peeled and diced approx 10mm no bigger
- Fine salt and freshly ground black pepper
- Sweat the onions and garlic in the oil to soften them over a medium to low heat for approx 5 mins
- Add the vinegar and reduce until evaporated
- Add the tomato puree to cook out for a min or 2
- Add tinned tomatoes, seasoning and diced beetroot
- Bring to simmer and with a lid on the pan, cook over a low heat for approx 40 mins, stirring occasionally
- Check beets are cooked and check the seasoning
- If not using straight away, cool for up to an hour and put in the fridge or freezer
Freezes well or will keep in the fridge for 3/4 days no problem
If using for a sauce, fresh herbs, creme fraiche or cream cheese can be added as a variation to the sauce before serving
Happy cooking all!