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| Sandra's No-Tomato Sauce |
I have been using this all over the place... and a bit like the Deli Chicken, it has helped save Failsafe cooking all over again. People on the facebook Failsafe pages are talking about it, it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.
Oh, but first, here's ---> Sandra's original.
Ingredients :
- 1 tin Red Kidney Beans, drained and rinsed
- 150g Pear, about 2 large halves
- 1 teaspoon Citric Acid
- 1/4 cup (50g) Brown Sugar
- 1 teaspoon Salt
- 2 medium Carrots*, peeled and roughly chopped
- 1 stick Celery, roughly chopped
- 4 Spring onions roughly chopped
- 3-4 cloves of garlic
- 1/2 cup Water
- Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 seconds
- Add water
- With MC in, cook for 25minutes, Speed 3, 100ºC
- Purée by gradually increasing to Speed 9 for about 15 seconds
Verdict: When I first tasted this I thought.... >.< ewwww!... but then I remembered I'd just tasted a sauce! A condiment. A flavour base. Of course it's ewww! But in food... wow! Wow wow wow!!!!! I have used it in lots of things and every time it's great! That's too many exclamation marks in one paragraph, isn't it. But that's how excited I am. !!!!!!!
Tweeks: I am thinking of adding a bit of whiskey next time? I promise I don't drink the stuff... but it really does add another dimension of flavour to some otherwise dull dishes. If you're using Sandra's original recipe at the link, just use the same method as here and reduce the water to a half a cup.
Doubling: I use this so frequently now that I have taken to always making twice as much. This recipe still works very well just doubling all the ingredients and then cooking for 35 minutes.
Where to use Sandra's No-Tomato Sauce:
- Stir a couple of spoons-full through Cannelini beans and warm in a saucepan to re-create commercial Baked Beans
- Into mince to help create a delicious Spaghetti Bolognese
- Spread onto a Pizza as a base sauce or as the only topping. Add Tasty Cheese if you can tolerate it.
- Mix 100g Philadelphia Cream Cheese with 40g of No-Tomato Sauce. You have a new sandwich spread, great for salad sandwiches or as a dip.
- Savoury Pinwheels
- I will add more as I come across them....
I'm on my second batch. We've had bolognaise, tacos, lasagne, enchiladas, pizza..... the kids are in heaven! Even hubby ate it as part of the dairy free no tomato sauce lasagne and enchiladas rather than me cooking two versions. Love love love this. (my 2nd batch had no celery and I used dried beans in soaked and it still worked!!!!)
ReplyDeleteKylie, that's great! We're loving it, too!! Please tell me if you come up with some more ideas. :)
ReplyDeletefrillypants x
Hi Frillypants,
ReplyDeleteI am 27 and have been on the failsafe diet for almost a year now and I just found this recipe and it has changed my whole eating experience.Yum, yum and yum!!!! I have not had flavour like this since starting the diet ( my tolerance has increased so I can eat more of the good stuff now too :) ). I have cooked so many recipes that you have posted, some now firm favourites with me and with a few tweaks for my 'normal', massive flavour loving partner, he loves them too. Your blog has reignited my passion for cooking, baking and food!!! Not only are the recipes great, your humorous and honest comments about recipe successes/failures and family life really make a sometimes unexciting diet seem just that little bit better.Thank you so much, keep doing a great job.
ps. I don't even own a thermomix ( :( ) but the recipes translate easily.
Well, Anonymous. I am really and truly humbled by your comment here. I am so happy to have helped inspire you in the kitchen, I could receive no greater compliment. Absolutely!
DeleteI hope you have also found the other failsafe blogs I have linked up on the right there. Failsafe Foodie, Domestic Diva, Cooking for Oscar, Crunchworthy... to name a few.
Thank you so much for taking the time to send me such a lovely message. I wish you all the best in your cooking adventures and with the addition of more and more ingredients. frillypants.x
We recently started a gluten-free, dairy-free, soy-free failsafe diet as directed by our dietitian, and all I can say is THANK YOU for ur site! It's given me hope n more cooking ideas - especially this recipe. Ditto to everything the other Anonymous said!
ReplyDeleteKJ
Yum yum yum! I just made this recipe! I didn't use carrots as trying to do elimination diet (hope the rest was OK lol), I also had to do it on the stove top...... Yum! I keep sneaking out for a 'taste'
ReplyDeleteGave it to the kids to try.... all said they loved it but didn't have a 2nd taste. see how we go when I put on pasta - bolognaise style :)
Thanks for a great recipe and my first FS cooking adventure :)
can you put ezy sauce in this - is it failsafe?
ReplyDeleteHi Anonymous, can you tell me the ingredients of Ezy Sauce?
Deletefrillypants x
OKay, never mind, I found it online:
Delete"Ingredients:
Water, Food Acid (260), Ground Black Pepper, Clove Oil, Chilli."
Yeah... nuh. Nothing even close to failsafe. :) This would be the anti-failsafe. :)
frillypants x
Hi, just making up the basics before I start failsafe with my family. How long will this sauce last in the fridge once opened?
ReplyDeleteHi Jessie, I tend to store this in the freezer in recipe portions. About 400g. Then, I also like to have a small portion of 100g or so for doing spreads etc. So, using it from the freezer, not a problem. I don't use it as a sauce though. I use Pear Ketchup as a tomato sauce replacement. As with most sauces, I would not go longer than about 5 days in the fridge. I wish you all the best for the Elimination Diet and hope you find the answers you're looking for. frillypants x
DeleteJust finished my first batch for spaghetti bolognaise dinner tonight and I'm only sad I didn't make a double batch. I substituted the carrot for choko to keep the salicylates low, tastes good in sauce form.
ReplyDeleteHi, just wondering if anyone has any ideas for replacing the pear? I'm on low FODMAP as well. Looking forward to giving this recipe a go! Been living in the town of no flavour for almost a year now.
ReplyDeleteSorry anon, I just don't know enough about FODMAP to be able to help. Are you on a FODMAP Facebook group you could ask? Good luck! frillypants x
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