Beet Tomato Sauce

Beet Tomato Sauce
Staff Writer
Beet Tomato Sauce

Jane Bruce

Beet Tomato Sauce

Everyone loves a great tomato sauce with their pasta, but sometimes you need to shake it up. By adding these vinegar-roasted beets, you give some unexpected flavor and texture to the old standby.

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Ingredients

  • large beets
  • 1/4  Cup  cider vinegar
  • One 28-ounce can whole tomatoes, drained
  • tomatoes, diced
  • clove garlic, diced
  • 1/8  Cup  extra-virgin olive oil
  • Dash of  salt
  • 2  Tablespoons  cornstarch (optional)

Directions

Preheat the oven to 350 degrees.

Place the beets in foil with the cider vineger and close the foil into a pouch. Roast in the oven until tender, at least 1 hour. The timing can depend heavily on the size of the beets, so make sure to check that they are soft before removing them from the oven.

While the beets are cooking, combine the remaining ingredients in a pot and bring to a boil. Reduce the heat to low and cook, covered, stirring occasionally. The sauce can continue cooking for as long as the beets are cooking.

When the beets are done and cool, remove them from the foil and vinegar and dice them into 1-inch cubes. Put them in with the sauce and let the mixture continue to simmer for at least 15 minutes. If the mixture is too thin, you can add the cornstarch to thicken it. Remove from the heat and serve hot.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
1g
4%
Carbohydrate, by difference
6g
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
1mg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
118mg
8%
Water
12g
0%

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.