Labrys (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
herlander_refugee) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
omnomnom2010-10-05 03:28 pm
herlander_refugee) wrote in omnomnom2010-10-05 03:28 pm
Fauxmato Sauce
I make this up in a huge recipe so I can freeze it for use later.
I freeze it in quart, pint, cup and even ice cube tray bits (for the perfect "2T tomato sauce" recipes seem enamored of all the time! I do not season it in the bulk recipe....but only later, to suit the desired recipe.
(Edit: oops...forgot to say, this makes about 3 to 3 1/2 quarts.)
4 lbs peeled and cut carrots (2" lengths)
1 can cooked beets, with juice (14 oz)
1 1/2 c strong beef broth
1 1/2 c dry red wine
1 c sloe gin
First, cook the carrots, either by long slow simmer in just enough water to cover, or in a pressure cooker for speed. They need to be mushable-soft!
Drain the remaining water and get out your blender. Blend in batches until the entire mass of carrots is perfectly smooth, add the can of beets to the last batch. Pour all this back in your pan, add the beef broth, the red wine and the sloe gin. Simmer and stir briefly to marry up the tastes.
Now, if you like and know what cuisine you will use it for; you could season it further. I don't even salt mine, but adding Italian herbs, and onion and garlic is a temptation sometimes.
Usually, I pack it up in containers of several sorts, cool it in the fridge and then freeze it. I pull out and defrost and THEN season it for the meal in question---Italian or Mexican, or Cajun.
In soups and stews that call for tomato sauce, nobody has EVER realized it wasn't the real deal.
It makes a good sauce thinned a bit with more broth or water for spaghetti and makes a convincing lasagna---best with meat recipes in my opinion.
I freeze it in quart, pint, cup and even ice cube tray bits (for the perfect "2T tomato sauce" recipes seem enamored of all the time! I do not season it in the bulk recipe....but only later, to suit the desired recipe.
(Edit: oops...forgot to say, this makes about 3 to 3 1/2 quarts.)
4 lbs peeled and cut carrots (2" lengths)
1 can cooked beets, with juice (14 oz)
1 1/2 c strong beef broth
1 1/2 c dry red wine
1 c sloe gin
First, cook the carrots, either by long slow simmer in just enough water to cover, or in a pressure cooker for speed. They need to be mushable-soft!
Drain the remaining water and get out your blender. Blend in batches until the entire mass of carrots is perfectly smooth, add the can of beets to the last batch. Pour all this back in your pan, add the beef broth, the red wine and the sloe gin. Simmer and stir briefly to marry up the tastes.
Now, if you like and know what cuisine you will use it for; you could season it further. I don't even salt mine, but adding Italian herbs, and onion and garlic is a temptation sometimes.
Usually, I pack it up in containers of several sorts, cool it in the fridge and then freeze it. I pull out and defrost and THEN season it for the meal in question---Italian or Mexican, or Cajun.
In soups and stews that call for tomato sauce, nobody has EVER realized it wasn't the real deal.
It makes a good sauce thinned a bit with more broth or water for spaghetti and makes a convincing lasagna---best with meat recipes in my opinion.