tomato free passata

14 Jan, 2026

From Joanna at joannafrankham.com

Ingredients

• 500 g beetroot (about 3 generous-sized beets)
• 500 g pumpkin (about ⅓ medium-sized pumpkin)
• 1 onion, diced
• 2 tbsp avocado oil
• 1 generous handful flat leaf parsley
• 1 generous handful fresh basil
• 2 cloves garlic, minced
• 500 ml water
• salt

Instructions

1. Steam beets and pumpkin until fork tender.

2. Let the beetroot and pumpkin cool on the bench. Once cool enough to handle, peel the beets (I use plastic gloves to prevent my hands from staining) and remove the pumpkin skin.

3. Peel and finely dice your onion. In a large-ish pot, heat your fat over a medium-low flame. Add the onion and sauté gently until translucent.

4. While the onion is cooking, pop your beetroot, pumpkin, parsley, basil and garlic into the bowl of your food processor. Blend thoroughly until smooth.

5. Add your pureed vegetables to the sautéed onions. Stir.

6. Add water and stir until smooth. Turn down the heat and allow to simmer for 10 – 15 minutes.

7. Check for seasoning and salt to your taste.