Any creative chefs around?

What if you pureed roasted carrots? And then, to make it more red, boil some beets in some water. But don't use the beets - just use the water to add color to the carrots. It won't add beet taste. I have never tried this, so I have no idea how thick/thin the sauce would be.

Um...isn't the idea of "red sauce" to be tomato based?  

There are some beetles that if you crush the shell, you'll get a red powder...

Good idea! Or I have a can of beets, maybe just a touch of the beet juice would add a pretty color but no taste.

Ok, I won't give up yet.

Yes, this is true. We are testing out some food sensitivity issues so no tomatoes for now. Hopefully this is just temporary.

Ok...red sauce is usually for pasta or pizza.  Have you considered pesto, garlic, white, something else?  I don't know if vodka sauce has tomato in it or not, it's usually pink, so I think it might.  

If it has to be red then it is what it is......but if not, we use a lot of Pesto on Pasta.  My kids love it and have been eating it since they were your kid's ages.  We make our own.....olive oil, garlic, basil, and pine nuts.  It's green, so obviously it's not what you asked for......but my kids will destroy some whole wheat pasta with a pesto topping.

Because I am trying to accommodate the palate of a 6 year old who eats with her eyes . She is really good about trying new things, especially if she helps cook it. But she misses ketchup and she is used to seeing red sauce on her pizza. She has traded in a lot of her favorite foods over the last couple of months. I just want to try to give her some comfort with her meals by providing her eyes with something that looks like what she is used to.

We have tried Alfredo, I didn't do a very good job with that I'm afraid! I have not tried pesto. I'll give that a shot. That is one of those things I think she would be more willing to eat if I let her help me make it.

I experimented tonight and this turned out pretty good really.

Steamed carrots pureed in the ninja with a touch of beet juice from a can of beets (for the color).

Sauteed onion, garlic and added some parsley then the carrot puree. Added some vinegar, bit of brown sugar, pomegranate juice because it was really thick, salt.... I think that is all. Maybe I should have written this down sooner . It is the consistency of tomato paste, very mellow flavor but good and I can't taste the beets at all. I'm not going to add anything else to this right now but maybe use it as a starter for other things (cook meatballs in it, make pizza sauce) or use it in recipes that call for ketchup. We'll see how it goes.

Thanks for all the suggestions. Keep em coming and I won't forget about pesto I promise! Like I said, she/we try new things, I'm just attempting to provide something similar to what she is used to.

Yum!  

Alfredo is very rich (but very good).  

We've done a carbonara sauce too, which is a little olive oil and a couple of raw eggs stirred into the hot pasta (we've usually had bacon pieces and you can toss in olives, peppers, and green onion.  

I still haven't had a carbonara sauce that I like better than yours!

To the OP, I'm enjoying the ideas given to you!

I'm glad! Looks pretty tasty.

I can't recall it from memory so I stole an example for the net.

I make a red bell pepper alfredo sauce that is really good and may have enough of the "appearance" of tomato sauce to help in this instance.

http://allrecipes.com/recipe/roasted-red-pepper-cream-sauce/

Agree this looks really yummy!