Peel off 3 outer leaves of the leek.
Gather all fresh produce and thoroughly wash till all dirt and contaminants are removed.
Peel skin off apple and remove core. Remove tops and ends of zucchini squash. Remove scallion ends.
Drain and rinse jar/can of roasted red peppers.
Roughly chop the fresh produce to a size that fits in your blender or food processor.
Place the produce and red peppers into the blender and blend till everything is completely smooth. If needed, add small tablespoons of water into blender to help ease the contents movment against the blade.
Place the puree into a medium sized saucepan. Add a splash of water into the blender rinse the leftover puree in blender into pan. Turn stove to medium low and allow pot to simmer.
Add sumac and MSG to the saucepan. Cook until the rawness of the vegetables is gone and the puree reaches your preferred consistency. Note, if sauce becomes too thick, just add enough water to get it back to desired consistency.
Use puree as a substitute for tomatoes in cooking recipes. Store in a glass jar in the fridge for up to 2 weeks.
