Why You’ll Love It
It tastes amazing. This recipe gets its natural sweetness from carrots, and still has the Italian flavor you love, thanks to the addition of basil and oregano. The red hue comes from beets, but the beet flavor isn’t overpowering, so it still tastes similar to regular marinara sauce. It’s made without nightshades. Nightshades are a family of plants that can be problematic for some, especially for those dealing with auto-immune conditions. These plants include tomatoes, peppers, paprika, eggplant, potatoes, and more, so this sauce is made without common tomato sauce ingredients, like bell peppers, tomatoes, and red pepper flakes. It’s great for those following special diets. This sauce is naturally vegan, gluten-free, and dairy-free, and it’s also Paleo and AIP friendly. Since it’s mostly comprised of blended vegetables and herbs, it’s a great way to add more nutrients into your life!
Ingredients You’ll Need
The carrots and beet make up the base of this nightshade-free sauce, and the onion, garlic, and herbs will help add the classic tomato sauce flavor. This recipe uses lemon juice instead of vinegar to help add a tangy, acidic flavor that the tomatoes would normally provide. If you don’t have carrots on hand, you could also use a similar amount of pumpkin puree or butternut squash as the base of this sauce. You can also use extra veggies you have on hand, such as celery or zucchini.
How to Make Nomato Sauce
- Saute the veggies. Heat the olive oil over medium heat in a large skillet with a lid. Add in the onion and sauté until it’s soft and translucent, about 8 minutes. Add in the garlic, basil, and oregano and stir until they are fragrant, about 1 more minute.
- Simmer. Next, add in the carrots, beets, water, and 1 teaspoon of salt. Bring the liquid to a boil, then cover the pot and lower the heat, so the veggies can simmer until they are tender, about 25 to 30 minutes.
- Blend. When the vegetables are soft and easily pierced with a fork, transfer them to a high-speed blender, along with all of the liquid in the pan. Add in the lemon juice, then secure the blender’s lid and blend until the sauce has reached your desired consistency. (You can make it silky-smooth, or a little chunky, depending on your preference.) If you prefer a runnier sauce, you can add water 1 tablespoon at a time, until you are happy with the texture. Safety Note: When blending hot liquids, be sure to cover the vent in your blender’s lid with a thin towel, so steam can safely escape as you blend, without splattering. Otherwise, the steam pressure may build up as you blend, causing the lid to blow off of your blender– which would be a very hot mess! Bullet-style & individual cup blenders are not ideal for blending hot liquids, since there is no venting option.
- Enjoy! Once the soup has been blended, adjust any seasoning to taste. If the beet you used was large, you may need to add more salt (just a 1/2 teaspoon at a time) to help counterbalance the sweetness of the root vegetable. This AIP nomato sauce recipe makes roughly 4 cups, so you can store any leftovers in an airtight container in the fridge for up to 5 days. Or, you can freeze it for up to 3 months. (Be sure to leave a little room at the top of your storage container, so it has room to expand as it freezes.) Looking for more pasta sauces? Try Butternut Squash Pasta, Creamy Cajun Pasta, or Pumpkin Pasta Sauce for more delicious ideas. Whether you require a nightshade-free marinara sauce, or are just looking to change up a recipe in your weekly dinner rotation, I hope you’ll enjoy this nomato sauce recipe! Be sure to leave a comment and star rating below if you give it a try. SaveSave
