This recipe is in the Recipe Centre in the Online Support Menu Bar. It is absolutely fantastic, I can have tomatoes but my husband cannot and so I made this to surprise him. I believe that he will be very impressed with it.

It looks and taste like the real deal, thank you to whoever created this. I encourage those of you who miss tomato sauce to give it a try. I blended it in my Blendtec and it is nice and smooth.  

It is good, isn't it? I don't crave tomato sauce very often, but this is a really good substitute.

My husband rated this as an 8 out of 10. So, all in all very good.

So glad he is happy with it...  When we need a "tomato" fix, this works for us as well...

Thank you!  I will definitely check it out as no tomatoes for me.    

Dianne, thanks much for reminding me of this recipe! I have it printed out now so I won't forget about it. I LOVE chili in cold weather and spaghetti in the summer. It is easy to cook and have on hand in the freezer. I think this sauce would make a delicious soup base, too, for people who like ripe tomatoes. Now, I need a faux GREEN tomato sauce for my soup!

I think Jillthepilllady was the one who came up with that recipe some years back. I use it sometimes when I want black bean chili, it's absolutely delicious

Brighid45, I was wishing this recipe was posted with the creator. I like to credit people for their work!

Looks good. Simple, too.  

Newbie here and I have a quick question about this recipe. I hope someone might now if I can can this recipe. The directions say that you can freeze it in a canning jar but, I am curious if by canning it, I would ruin anything in it. I know canning can ruin nutritional value of some foods and since I am very new to the ways of eating Dr. D's books talk about, I thought I'd ask to see if anyone knows.

Thanks for any feedback!

Junebug, I think you would have to pressure can it because of the ingredients involved. The acidity level probably isn't high enough to make it safe for water bath canning.  

Quoted from Brighid45

Junebug, I think you would have to pressure can it because of the ingredients involved. The acidity level probably isn't high enough to make it safe for water bath canning.  

Thanks for the rapid reply Brighid. I do have a pressure canner, so that's fine by me! Being a newbie though I just wanted to make sure that it wouldn't change how the food works. Not that I am a huge fan of tomato sauce or anything, oddly enough I started to find that I didn't like tomato anything at all but, it is sorely missed in small moderation in certain recipes. So, I'm looking to make a huge batch of whichever tomato sauce replacer I can find and have it ready for whenever it's needed. So, I appreciate the rapid response!

I like making pumpkin sauce in place of tomato sauce myself.  Just use some canned pumpkin, olive oil, sea salt, basil, lemon juice, sauteed onion, two cloves raw garlic and I put it over some brown rice pasta.  I like it better than tomato sauce honestly.  I love it.

Quoted from 19000

I like making pumpkin sauce in place of tomato sauce myself.  Just use some canned pumpkin, olive oil, sea salt, basil, lemon juice, sauteed onion, two cloves raw garlic and I put it over some brown rice pasta.  I like it better than tomato sauce honestly.  I love it.

That sounds amazing! My mouth just watered reading this, I have to try this. Thanks for passing this on!

Quoted from Junebug1978

That sounds amazing! My mouth just watered reading this, I have to try this. Thanks for passing this on!

You're very welcome!  I got the idea from another Type A on the Type A Facebook group. What I like about it the most is that it's so CREAMY which makes me feel like I'm eating cheese when I'm not and since I don't do well with dairy and don't eat it, that's a major deal Hope you enjoy it as much as I do