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Tomato-less Red Sauce

A red sauce that is a versatile base for multiple recipes, and no pain included.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients
  

  • 1 pound pumpkin chopped
  • 2 medium beets chopped
  • 1 small sweet potato chopped
  • 3 large carrots chunked
  • 1 bunch celery leaves removed and chunked
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup water/broth of choice
  • 1 bay leaf
  • 2 tablespoons fresh lemon juice/caper brine
  • or 1-2 teaspoons white vinegar/red vinegar/raw apple cider vinegar

Instructions
 

  • Preheat oven to 425°F (220°C).
  • Line a large, rimmed baking sheet with parchment paper.
  • Combine oil, salt, and pepper in bowl, then add vegetables, tossing to coat. Sprinkle vegetables in a single layer on sheet.
  • Roast, covered by a second baking sheet, for 25 minutes, shaking or stirring pan a few times, until vegetables are slightly tender. Remove cover, and roast uncovered for 30 minutes longer, stirring occasionally, or until vegetables are tender and golden.
  • In a large high walled pot, warm broth, beet juice, and caper juice, add bay leaf and simmer for 5 minutes; then after removing the leaf, slowly add roasted vegetables and using an immersion blender, chop/blend to remove chunks. Continue until all vegetables have been added to sauce, adding water or more broth to chosen consistency.