Prep Time: 15 minutes

Cooking Time: 15 minutes

Yields: 4 people


  • 500g steamed carrots
  • 50-60g steamed beets
  • 100g chopped, cooked onion
  • 150ml water
  • 3 Tbs lemon juice (I have used apple cider vinegar too)
  • 1 1/2 tsp salt
  • 1 Tbs Herbes Provencale or Italian Herb mix
  • 1 clove garlic, pressed


Combine all ingredients in a blender and blend until smooth. Best if allowed to sit in fridge for 24 hours before using.


Tomato’s can be hard for some kids to digest, it was one of the foods that my daughter reacted on with dermatitis when she was younger. However, they play an important role in many kids favorite dishes in the form of pasta / pizza sauces and ketchup. You can also use this recipe to ‘add in’ carrots and beets for picky eaters, as tomato sauce added to pasta or on pizza is accepted by most kids.

I mostly make this sauce in big batches and add in some canned tomatoes too, as we don’t need to avoid them anymore, and freeze in portions. I found the recipe here, were it was credited to Kerry Ann Foster, who doesn’t have it on her site anymore – many other great recipes are on her site though, so worth a visit: Intentionally Domestic

Tomato-Free Pizza Sauce
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