Nomato Sauce

This sauce will quench any longings for tomato sauce, and tastes as much like the original as you can get.

Nomato Sauce

Serves 6

Basic sauce ingredients:

6 carrots, peeled and chopped

1 beet, peeled and chopped

1 leek, cleaned and chopped

1 celery stick, sliced

1 bay leaf, whole

1 1/2 cups of watter

The flavor ingredients:

3 cloves of garlic, sliced

1 leek, cleaned and minced

1 tsp. dried basil

1 tsp dried oregano

2 tsp. olive oil

1/4 cup fresh parsley chopped

2 Tbsp. Bragg's liquid aminos

2 heaping Tbsp. cornstarch

1/2 cup cold water

1 cup mushrooms, sauteed (optional)

• Place all ingredients of the basic sauce in a pot and boil, covered for 30 minutes, then puree in a blender. Add water, if needed, until mixture has tomato sauce texture.
• Saute garlic, onion, and herbs for 5 minutes in olive oil.
• Add parsley, mushrooms (optional), and saute for 10 minutes more.
• Add basic sauce and bring to a boil. Then cover and simmer for 10 minutes to blend flavors. Season with Bragg's liquid aminos.
• Place cornstarch in a small bowl and add water slowly while stirring. Stir until thoroughly dissolved in the water. Add to sauce while it cooks, stirring until sauce thickens.
• This sauce would go great over a pile of spaghetti or on a homemade pizza.