Tomato & Beetroot Marinara recipe

Beets are a superfood! Packed with nutrients like manganese and potassium, the beet is an ideal way to introduce more nutrition into your meal and this recipe sneaks in some mashed beets into a basic marinara sauce. The tomatoes and beets simmer together, melding the flavors and creating a savory, complex, plant-based red sauce. Switch up the herbs that you use in this recipe to create a different, but still delicious sauce for other applications. Crusty bread, olive oil, and fresh pasta pair perfectly with this marinara, so do fried calamari, toasted italian subs, poached eggs with curry powder. The opportunity is endless with this versatile marinara sauce.


Nutritional Content

Servings: 4-6 people

Cook time: 30 minutes

Calories

310.81kcal 16%


Total Fat

22.54g 32%

Carbs

26.84g 10%

Sugars

14.72g 16%

Protein

5.34g 11%

Sodium

429.1mg 21%

Fibre

7.61g 27%

Ingredients

  • 1 Onion, chopped

  • 3 Large garlic cloves, minced

  • 5 Tomatoes, large

  • 1 Beetroot, boiled and mashed

  • 3 tbsp each fresh basil, thyme, and oregano

  • 1/2 tsp Red pepper flakes (optional)

  • 1 1/2 tsp Vinegar

  • 3 tbsp Olive oil

  • Salt and pepper to taste




Preparation

  • Make a small cut on the top of each tomato & grate on a box grater to separate the flesh from the skin. Discard the skin.

  • Heat a large pan over medium heat, add 3 tbsp olive oil, add the chopped onion and cook for about 7-10 minutes, until dark yellow. Add the minced garlic and stir together. Careful not to burn.

  • Add the mashed beets and tomato to the garlic and onion mixture.

  • Bring the sauce to a boil, season with dried herbs, red pepper flakes (if using) and pepper.

  • Simmer uncovered on low for about 15-25 minutes until the sauce reduces and thickens.

  • Turn off the heat, add the vinegar and salt and adjust seasonings to taste.


Tips

Substitutions: Use dried herbs if you don’t have fresh ones on hand. Swap lemon juice for the vinegar for a fresh summer kick.

Substitutions: Use dried herbs if you don’t have fresh ones on hand. Swap lemon juice for the vinegar for a fresh summer kick.

Fighting Food Waste is also storing right. cool completely and store in an airtight container in the fridge for up to 3 days.

Leftover tips: Give this dish a second life by putting it in a burrito or sandwich as the vegetable or relish component.