Nomato Marinara Sauce - Tomato Free Red Sauce
Servings 12 servings
Small Mixing Bowl
- 15 oz Pineapple In natural juice, drained. I bought rings as easy to pull out and toss into blender.
- ½ Onion Chopped
- 4 Garlic cloves Minced
- 2 tbsp Liquid aminos
- ½ cup Roasted red peppers
- 2 tbsp Cornstarch You can also use arrowroot
- 1 tbsp Maple syrup
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Italian seasoning
- ½ tsp Basil Dried
- ¼ tsp Oregano Dried
- ¼ tsp Crushed red pepper Optional
- Fresh ground black pepper to taste
- 1 Pinch of cinnamon
In a skillet sauté half an onion and 4 cloves of minced garlic, until onion is translucent. If you're not using oil, I like to use a bit of veg stock or water to sauté with.
Puree the roasted red pepper and the pineapple in a blender, add all seasonings & spices. Pour the puree into the skillet with the onions and garlic.
Create a slurry by whisking together the cold pineapple juice (from the can) with the cornstarch. Once combined, whisk the slurry into the sauce.
Bring sauce to a boil and reduce heat to a simmer (stirring constantly) for about 2-3 minutes or until thickened.
Serving: 0.5cup | Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 67IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 20mg | Vitamin E: 1mg | Vitamin K: 2µg | Calcium: 17mg | Copper: 1mg | Folate: 9µg | Iron: 1mg | Manganese: 1mg | Magnesium: 7mg | Phosphorus: 11mg | Selenium: 1µg | Zinc: 1mg