A Nightshade-Free, Tomato Style Sauce

Andrea Elaine

yvonneadrienne

1 ½ cups (8oz/225g) 1" cubed carrots (about 2 medium)

3 cups (1lb/455g) peeled, 1" cubed Butternut squash (from a 1 ½ lb/680g squash)

1 ½ cup (8oz/225g) peeled, 1" cubed red beets

5 to 6 garlic cloves, minced

1 ½ cups (9oz/250g) diced yellow onion (1 medium)

3 TBLS Ghee or other fat for frying

1 cup (250ml) water

1 cup (250ml) Merlot or Cabernet wine*

2 tablespoons coconut vinegar, ACV (or anyother vinegar)

¼ cup (60ml) lemon juice

1 ½ to 2 tablespoons dried Italian seasoning herbs**

2 teaspoons sea salt, or to taste

1 teaspoon fresh cracked pepper, or more to taste

Optional: up to ½ cup of water/wine to desired consistency

note: Substitute Italian seasoning with a mix of ¼ cup finely chopped fresh herbs such as: Basil rosemary, oregano & thyme.

Directions at copymethat.com

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