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NO-Mato Sauce

NO-Mato Sauce


2 large red bell peppers or 15.5 oz jar

2 cans of carrots 

1 cans or packs of cooked beets 

2 tablespoons minced garlic

¼ cup fresh basil

1 cup of mixed peppers chopped 

2 shallots chopped

3 tablespoons extra virgin olive oil

4 tablespoons butter

 salt and pepper to taste


Fresh Roasted Red Peppers:Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. 

In a skillet, cook and stir the garlic, basil, shallots, mixed peppers and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. 

Place mixture in blender (careful it is hot), also add carrots and beets puree to desired consistency. Return puree to skillet, and reheat to a boil. Season with salt and pepper to taste. Simmer for 5 minutes.

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