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Recipe By: Mary McDougall, “McDougall Health Supporting Cookbook Volume 1″
Serving Size: 2 1/2 cups
1 cup tomato sauce
1 1/2 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons chili powder
2 tablespoons cornstarch — or arrowroot
Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.
December 19th, 2010 at 6:02 am
@Brenda you could try using blended red peppers instead. I had a look see a while ago for tomato free cooking, and the websites i found usually said to use some variety of mixed blended veg instead.
Brenda, there is some kind of Mexican tomato ( not related to tomatoes) that you could use instead. They are green, but look like tomatoes. Try that. It’s not the tomatoes that make it taste like enchilada sauce it’s the cumin and other ingredients.
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December 18th, 2010 at 12:51 pm
I would love to have a recipe without the tomatoes since I have an allergy to tomatoes. I eat them occasionally but really shouldn’t.