Ingredients:

• 1 medium beet, peeled and diced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 medium onion, diced (if tolerated)
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1 tablespoon balsamic vinegar (if tolerated; omit if not)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt to taste (use sparingly)
• 1 tablespoon maple syrup (optional, to balance flavors)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, celery, and garlic. Sauté until soft, about 5 minutes.
2. Add beets, carrot, and bell pepper. Cook for another 5 minutes.
3. Add vegetable broth, balsamic vinegar (if using), and herbs. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are very tender.
4. Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer to a regular blender.
5. If the sauce is too thick, add more broth to reach desired consistency.
6. Taste and adjust seasonings. Add maple syrup if needed to balance flavors.
7. Simmer for an additional 10 minutes to let flavors meld.

This sauce will:

• Have a deep red color similar to tomato sauce
• Provide a savory, slightly sweet flavor
• Have a smooth texture like traditional spaghetti sauce