Italian Sauce

1 1/2 cups diced carrots
1 1/2 cups peeled and diced kabocha or butternut squash
1 cup diced onion
2 to 4 tablespoons diced red beet
1 1/4 cups stock or water
2 tablespoons umeboshi vinegar (available in health-food stores and grocers' natural-foods sections)
2 teaspoons barley or red miso paste
2 garlic cloves, peeled and smashed (optional)
1 tablespoon minced, fresh basil, or to taste
1 tablespoon minced, fresh oregano, or to taste

Simmer the carrots, squash, onion and beet in the stock or water, covered, for 10 minutes. Add the vinegar and miso and simmer for 5 more minutes.

Blend vegetables in their cooking liquid with the garlic, if using, until smooth. Pour sauce back into pot and stir in the herbs. Use to prepare pizza, lasagna or on top of pasta. Makes 3 cups.

— Recipe from "The Love of Eating," by Roanne Lewis.


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