When the tomato season is over, here you have the best pizza and pasta sauce!
I used it in my first cooking workshop with children and they LOVE it!
Ingredients:
1 onion sliced, 1/4 small beetroot (peeled and cut into cubes), 6 - 7 medium carrots (peeled and cut into cubes), sea salt, sesame seed or olive oil, umeboshi vinegar and paste, oregano or basil.
Directions:
Cook the onion with a bit of oil and a pinch of salt over a gentle heat (10 min. or until softened - stir occasionally).
Add the carrots, the beetroot and a pinch of salt and cook for further 5 minutes. Cover the vegetables with water and bring them to the boil. Cover with a lid and cook until the vegetables are tender (slow heat).
Blend with a tea spoon of umeboshi paste and some drops of umeboshi vinegar.
Serve with oregano or basil to taste.
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