Another tasty variation on my Nomato Sauce
Nomato Sauce - Version 2
Rich and flavourful, can be used in place of ketchup or as pasta / pizza sauce
Equipment
- Electric pressure cooker, optional
Ingredients
Pressure Cooker Ingredients
- 2 small dates
- 2 cups jerusalem artichokes peeled and chopped roughly
- 1 small beetroot peeled and chopped finely
- 1 tsp pink salt
- 2 medium carrots chopped roughly
- 1 tbsp dried coriander leaves
- 2 tbsp ghee
- 1 tbsp fresh ginger, grated
- 1 cup water
Extras
- 2 cup chopped parsley
- 1 tsp amla powder or substitute with lime 2 tbsp juice
- black pepper optional. Avoid if you have acidic stomach.
Instructions
- Place all the ingredients in a pressure cooker and cook on high for ten minutes. Let the pressure come down naturally.
- Alternatively, cook under a lid till the vegetables are soft to blend. You might need to add a little more water to achieve the desired sauce consistency.
- Blend with a stick blender and stir in the chopped herbs. Stir in the amla powder.
- If using limes:Just before serving, squeeze the lime juice out of the wedges into the sauce.
- Note that, the acidity in the limes will influence the colour of the sauce to go towards fuchsia pink, rather than red. If the red colour is important for your dish, reduce the juice or leave it out.