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Sauce nomato - En-tete

Nomato sauce

This tomato-free nomato sauce combines roasted or stovetop-cooked vegetables to create a velvety sauce with sweet, herbaceous notes.
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5/5 (15)
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Course: Sauce
Cuisine: French
Servings: 4 servings
Author: Marc Winer

Ingredients

Roasted version with beetroot and squash

  • 1 red bell pepper
  • 125 g beetroot about 1 large beetroot
  • 100 g squash frozen can be used
  • 100 g carrots about 3 bunched carrots
  • 2 heads garlic
  • 2 small onions or 1 large
  • 2 teaspoons dried oregano or thyme
  • 2 teaspoons dried sage or rosemary
  • 2 tablespoons maple syrup
  • 4 tablespoons extra virgin olive oil
  • 4 generous pinches salt (Celtic sea salt)

Roasted version without red beetroot or squash

  • 2 red bell peppers
  • 200 g carrots about 6 bunched carrots
  • 2 small onions or 1 large
  • 2 heads garlic
  • 1.5 tablespoon maple syrup
  • 2 teaspoons dried oregano or thyme
  • 2 teaspoons dried sage or rosemary
  • 4 tablespoons extra virgin olive oil
  • 4 generous pinches salt (Celtic sea salt)

Stovetop version with apple and basil

  • 2 red bell peppers
  • 150 g carrots
  • 3 shallots or 2 onions
  • 4 cloves garlic
  • 1 apple
  • 2 stalks celery
  • 4 handfuls fresh basil
  • 4 generous pinches salt (Celtic sea salt)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons arrowroot optional
  • 2 tablespoons maple syrup optional

Procédé

Roasted version (omit the squash and/or beetroot if desired)

  • Preheat the oven to 200 degrees. You will need the oven rack and a baking tray. Line the tray with baking paper or place an ovenproof dish on it.
  • Peel the onion, wash the beetroot and cut both into large wedges. Wash (and scrape if necessary) the carrot and cut it into rounds. Cut fresh squash into 2 slices; allow frozen pieces to thaw briefly, then pat them dry (they do not need to thaw completely).
    2 small onions, 125 g beetroot, 100 g carrots, 100 g squash, 2 small onions, 200 g carrots
  • Mix the maple syrup with the oil, salt and green herbs. Toss in the onion, beetroot, carrot and squash. Let marinate briefly.
    2 tablespoons maple syrup, 4 tablespoons extra virgin olive oil, 4 generous pinches salt (Celtic sea salt), 2 teaspoons dried oregano, 2 teaspoons dried sage, 1.5 tablespoon maple syrup, 4 tablespoons extra virgin olive oil, 4 generous pinches salt (Celtic sea salt), 2 teaspoons dried oregano, 2 teaspoons dried sage
  • Wash and dry the bell pepper or peppers. Simply leave the stem in place so you can use it to hold the pepper later.
    1 red bell pepper, 2 red bell peppers
  • Remove the outer skins from the garlic heads, but leave all the cloves attached and intact. Cut off the top of each clove. Drizzle a little oil over the cut surfaces. Wrap the garlic heads individually in aluminium foil.
    2 heads garlic, 2 heads garlic
  • Place the bell pepper or peppers on the oven rack (just as they are, with no further preparation). Place the wrapped garlic heads alongside.
  • Put the marinated vegetables in the ovenproof dish, then place it on the baking tray. You can also place them directly on baking paper.
  • Slide the rack into the oven, just above the middle. Slide the baking tray underneath. Make sure any juices from the pepper drip beside the dish rather than into it. Alternatively, let them drip onto the baking paper, but not onto the vegetables. The juices burn quickly; this keeps the oven clean and avoids needlessly eating burnt food.
  • Set the timer for 30 minutes.
  • Remove the dish from the oven. Set the timer for another 15 minutes.
  • Remove the pepper and garlic from the oven and let cool. Wait at least about 5 minutes before continuing so you do not burn your hands.
  • Peel the pepper and remove the seeds.
  • Squeeze the cloves to release the garlic. The easiest way is to leave them attached to the head and squeeze from the base towards the opening.
  • Place all the vegetables in a small food processor (or in a bowl with an immersion blender). Blend, adding a little extra oil or water if needed to help with blending. Do not add much, as you can always thin it out later.
  • Use the amount you need immediately and freeze the rest in portions.

Stovetop version

  • Finely slice the onion and sauté it in the oil over low heat.
    3 shallots, 2 tablespoons extra virgin olive oil
  • Chop the garlic and add it.
    4 cloves garlic
  • Chop the carrot, bell pepper and celery and add them. Deglaze with the stock. Simmer gently for about 8 minutes.
    150 g carrots, 2 red bell peppers, 2 stalks celery
  • Wash the apple and cut it into pieces. If you do not tolerate the skin well, peel the apple first. Add it to the sauce and cook for about another 2 minutes.
    1 apple
  • Blend the sauce.
    4 generous pinches salt (Celtic sea salt)
  • Depending on how you plan to use it, the sauce may be a little too thin. Add arrowroot to thicken it slightly.
    2 teaspoons arrowroot
  • Tear the basil into small pieces and stir it into the sauce.
    4 handfuls fresh basil
  • Add maple syrup to taste, if desired.
    2 tablespoons maple syrup
  • Use the amount you need immediately and freeze the rest in portions.

Notes

Equipment: oven with rack, set to 200 degrees, aluminium foil, (small) food processor or immersion blender, or saucepan (for the stovetop version only).
Did you make this recipe?Tag @marcwiner on Instagram!