3pitted black olives or 1 heaped tsp black olive tapenade
1/4 – 1/2tspground black pepper, or to taste (leave out for strict AIP)
Peel the squash, beetroot, carrots and onion and chop into small chunks.
Heat the olive oil in a saucepan. Add the squash, beetroot, carrots, onion and celery. Sauté on a medium heat for about 10 minutes until tender.
Add the garlic, oregano, basil and salt and fry for 1 more minute. Add the stock and simmer for 15 minutes on a medium/ low heat. Allow to cool.
Add the olives/ tapenade, coconut aminos and lemon juice. Transfer to a food blender like a Vitamix and blitz until smooth. Taste and adjust seasoning to taste. If you need more liquid add a little more stock until a tomato sauce consistency.
Store in a Tupperware in the fridge for 3 – 5 days or freeze for up to 1 month.