The source for this recipe is here. I’ve modified it slightly to take out the added oil and the salt and put in optional soy sauce, but it is essentially the same. It tastes good, but is a little runny for pizza unless you spread it on the dough in a really thin layer. It tastes great and is a good option for folks with tomato sensitivities or nightshade issues. Enjoy!
- 1/4 cup water
- 6 cloves of garlic, finely chopped
- 1 onion, diced – I like red onions, but white or yellow will work too
- 2 1/2 cups carrots, chopped
- 1/1/4 cups beets, chopped
- 1 1/4 cups celery, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 cup water
- 1 tablespoon soy sauce, optional (gluten free if making going GF)
- 2 tablespoons lemon juice
Use an instapot to sauté the. onions and garlic for two minutes in the water. Add more water, if required so you don’t burn the onions or garlic.
At the carrots beets and celery and sauté for five additional minutes stirring frequently. Cancel to turn off the sauté function.
Pour in the water, lemon juice, soy sauce (if using), and seasonings. Stir to combine.
Place the lid on the instapot and seal it. Press manual and set the pressure to high and the time to 14 minutes. Allow the pot to pressurize and cook the sauce. When the 14 minutes is over, you can manually release the pressure or allow it to release naturally. Allow the sauce to cool and carefully blend in a high speed mixer such as a Vitamix.
Season to taste and enjoy.