The no more tomatoes change was a a really tough one for my daughter. I posted before about the no-tomato ketchup I made, but she really missed pasta with sauce too. This is a variant of the recipe posted at Living Without.
1 14-oz can beets (only salt added), drain and reserve liquid
2 14.5 oz cans pumpkin puree
1 - 1 1/4 cup safe chicken broth
2 teaspoons Kosher salt
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons granulated sugar
2 Tablespoon apple cider vinegar
2 Tablespoons lemon juice
2/3 cup canola oil (or olive oil)
1 Tablespoon arrowroot starch, moistened with 4 Tablespoons reserved beet liquid.
Puree the beets until smooth.
In a large pan over low heat, combine pureed beets, pumpkin and all seasonings except the arrowroot mixture. Mix in broth and simmer for 5 minutes.
Add in arrowroot and simmer for 1 more minute.
This makes a large batch of sauce, about 6 cups. I usually divide it into 2 or 3 containers, keep 1 in the fridge and the remainder in the freezer.
My girlie loves it with shaped Tinkyada shaped rice pasta or spagetti noodles, on Namaste pizza crust topped with Boar's Head pepperoni, and as a dipping sauce for chicken strips or nuggets (still need to post that recipe!). It's been a great help in getting her to want to eat again.
I added this recipe to Cybele Pascal's Allergy Friendly Friday 3/16/12!