Italian Beet Tomato Marinara Sauce

Add-Ins and Substitutions

Using overripened tomatoes and beets in this Italian Beet Tomato Marinara Sauce is a great way to clean out the veggie bin. Actually don’t store your tomatoes in the refrigerator, but rather stem side down on the counter, they will last longer.

You can replace Roma tomatoes with 2 cans of fire-roasted tomatoes just watch for the sodium levels.

Dice the beets small to quicken their cook time.

Add some nutritional yeast if it tastes too bland for you.

Storing

Best if eaten within 1 day.

Nutrition 411

Tomatoes are the major source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. The tomato (Solanum lycopersicum) is a fruit from the nightshade family native to South America. They are technically a fruit but are generally eaten and prepared like a vegetable. They are a great source of vitamin C, potassium, folate, and vitamin K. (trusted source).

Beets are rich in folate (vitamin B9) which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can reduce the risk of heart disease and stroke. The stark red color of beets comes from compounds called betalains. Betalains have powerful antioxidant effects and can help reduce inflammation. They are also rich in nitrates, which reduce inflammation by removing harmful compounds from your bloodstream. Beets are naturally high in nitrates, which are turned into nitric oxide in the body.

Beet Tomato Marinara Sauce

Donna Spencer

Italian Beet Tomato Marinara Sauce (Salsa Marinara di Pomodoro alla Barbabietola) is unusual, but rich, earthy and heart healthy. Beets add natural sweetness, richness and earthiness to this marinara sauce.Beets and tomatoes blend brilliantly.  Beetproperties to help lower blood pressure due to their high nitrate content. Tomatoproperties are a source of the antioxidant lycopene linked to many healthbenefits, including reduced risk of heart disease and cancer. Combining the twomake one powerfully healthy meal.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories

Ingredients

  

1x2x3x

• 8 roma tomatoes see notes
• 1 beet medium, diced small
• 8 sundried tomatoes rehydrated in 1 cup of hot water
• 1/2 teaspoon table salt
• 1 small shallot
• 1 small garlic clove give black garlic a try
• 1 teaspoon fennel seed crushed to release essence
• 2 tablespoons fresh oregano or 2 teaspoons dried
• 1 tablespoon nutritional yeast optional
• Additional water for cooking if needed.

Instructions

 

• Heat a medium cast iron pan over medium heat and add the tomatoes to blacken (see notes). This should take about 5-7 minutes.
• Add diced beets, fennel seed, shallot, garlic, salt, and rehydrated sundried tomatoes with liquid. Cook another 15-20 minutes (or until beets are knife tender as when boiling potatoes) stir often to avoid burning.
  
• As the ingredients cook the volume will reduce. If this happens and the beets are not fully cooked, add 1/2 cup water at a time to allow for the beets to continue cooking.
  
• Lastly, add fresh/dried oregano and nutritional yeast if using. Remove from heat and cool slightly before proceeding.
• In the bottom of a high-speed blender, working in batches, carefully transfer the cooled sauce and pureed it. Pour into another saucepan. Continue until all the sauce is pureed. You can reheat it for immediate use to pour sauce over your favorite pasta or store it in an airtight container for up to 2 weeks.
  
• Grind fresh pepper over top to serve.

Notes

You can replace roma tomatoes with 2 cans of fire-roasted tomatoes just watch for the sodium levels.
Dice the beets small to quicken their cook time.
Add some nutritional yeast if it tastes too bland for you.

Keyword beets, heart-healthy, Marinara, pasta, Tomatoes