3 medium celery stalks
3 medium carrots, peeled
2 medium zucchinis
1 small beet
1 small-medium turnip, peeled
2 cups of bone or vegetable broth (or more as needed)
7–10 fresh basil leaves
1 tsp each of garlic powder and onion powder (omit if unable to tolerate)
1/2 teaspoon of dried oregano, or more to your taste
1 tsp of salt to add to sauce, plus a little more to season vegetables while cooking
pepper to taste
Preheat oven to 400 degrees F.
Prep vegetables: Peel the carrots and turnip. Cut the leafy tops close to the top of the beet, and trim the ends off of the zucchini, celery, carrots and turnip. Cut vegetables (except beet) into two-inch chunks. Do not peel the beet before roasting, we will peel it later.
Spread the cut up zucchini, carrots, celery, turnip and out onto a large rimmed baking sheet lined with parchment paper. Sprinkle with desired amount of salt and pepper, then cover using foil.
Wash the beet using a vegetable brush, then pat dry. Place on a square of foil, and pull sides up together at the top, pinching right above the beet.
Place vegetables in preheated oven and cook until they are tender and can be easily pierced with a fork. Stir the carrots, zucchini, celery, and turnip occasionally while cooking.
Once the beet is done cooking, let it cool slightly. Submerge it in a bowl of cold water and peel off the outer layer. Cut it in quarters and place into a blender or food processor.
Add the remaining cooked vegetables, broth, and fresh basil to the blender. Process until you have a smooth consistency. Add the blended liquid to a saucepan along with the oregano, garlic powder, onion powder, salt, and pepper. Cook on medium-low for 4-5 minutes while stirring. Add more broth as needed for a thinner consistency.
Remove from heat and serve with pasta or use as tomato/marinara sauce replacement.
You can freeze leftovers.