Roasted Beet Tomato sauce
1 1/2 cups oven-roasted beets, chopped
1 - 15 ounce can tomatoes
1 - 15 ounce can cannelini (white) beans
1) Place beets in a saucepan and heat through. Add the tomato sauce. Cover and simmer for 10 minutes.
2) Mash or puree the sauce and then add the white beans. Cook 5 minutes to heat though.
Serve over your favorite cooked pasta. If you used plain canned tomatoes, or fresh tomatoes, be sure to add some seasonings like basil, thyme, oregano, garlic etc. I like to use beets roasted with with olive oil/balsamic vinegar, onion and garlic.
This is a simple & delicious way to use up leftover roasted beets (if you can stand not to eat them all!) The sauce becomes a rich purple color and the beets add just the right amount of sweetness to it.
Source of recipe: I made it up one day when I had leftover roasted beets. It looks & tastes great!
SO HOW'D IT GO?
This was really good. Simple, flavorful and filling.
I used diced, italian, canned tomatoes and did not blend it all, I like chunky sauces more. I whirled the beats in the food processor to give them a fine chop. Mixed in some veggie broth and a handful of frozen spinach, some extra italian spices and red pepper flakes and let it warm on the stove.
It was really awesome. I live very close to a year round farmers market and beets are always there, I will be using this recipe often...hoping I can tweek it for a summer sauce too!!
Thanks very much for the awesome recipe!!
;)b