Ingredients

1 onion, finely chopped 1 clove garlic, finely chopped, optional 1/3 cup extra virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 (8-ounce) can beets,* drained (reserve the liquid) 1 (14-15 ounce) can pumpkin puree 1/2-3/4 cups gluten-free chicken or vegetable broth 1 teaspoon coarse salt 24 grinds fresh black pepper 1/3-1/2 cup chopped fresh basil 1 ½ teaspoons cornstarch or arrowroot, moistened with 2 tablespoons reserved beet juice

Description

Tomato-sauce Lovers On A No-nightshade Regimen Will Be Thrilled To Add This Recipe To Their Diet. Even Picky Eaters Give This Gluten-free, Dairy-free Sauce A Thumbs Up. Serve Hot Over Your Favorite Gluten-free Pasta.

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