1.5 cup, Beetroot, peeled and roughly chopped
2 cups, Butternut Squash, peeled and roughly chopped
1 large, Zucchini, roughly chopped
1 clove, Garlic, peeled
2 tablespoons, Ghee or Olive Oil Butter, or other tolerated fat
1 small bunch, Oregano, stems removed
3 cups, water, to sauce consistency (1/2 cup if cooked in Instant Pot®)
2 teaspoon, Sea Salt, to taste
Prepare all ingredients.
Heat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
Coat the beetroot, butternut squash, garlic, and zucchini in olive oil.
Place on a tray lined with baking paper and roast in the oven for 40 minutes.
Remove from the oven and blend the roasted vegetables with the oregano, stock, and blend in a high-speed blender.
Add salt, to taste.
Return to the heat and reduce or add more liquid to sauce consistency.
This recipe is a reminder that we eat with our senses.
No there is no high histamine tomatoes in the recipe.
However, you can mimic the color with a blend of butternut squash and beetroot, to get a low histamine equivalent to ketchup.
A tip is to add the beetroot in small amounts to the butternut squash until you get the color that you want.
Another tip is that you can freeze it in ice cubes and pull it out in small quantities as needed.