AIP NOMATO SAUCE
This recipe for homemade Italian nomato sauce is so easy, you'll never go back to store bought! This sauce has so many uses - my favorite is to make it for lasagna or pasta. The texture and flavor are spot on with that of a traditional tomato sauce or marinara, but without all the inflammatory nightshade vegetables. AIP, Paleo, and Whole30 friendly!
Provided by Anne Marie
Categories Sauces
Number Of Ingredients 15
Steps:
- Heat coconut oil in a sauce pan over medium low heat. Chop onions and add to coconut oil.
- Chop remaining veggies while onions saute. When onions are slightly translucent, add chopped celery, carrots, and beet to onions.
- Once all veggies are soft, add pumpkin puree, diced garlic, bone broth, sea salt, and Primal Palate spice blend. Cook about 10 minutes.
- Add optional flavor enhancers like lemon juice, basil leaves, olives, and nutritional yeast.
- Blend with an immersion blender in the sauce pan, or transfer to a blender or food processor. Pulse until you achieve the desired texture.
NOMATO SAUCE IN THE INSTANT POT; AIP PALEO
No tomatoes! Use as a tomato sauce substitute, or enjoy this wonderful sauce for its own sake. This recipe uses butternut squash and beets, along with classic Italian seasoning--made fast and easy in an Instant Pot multifunction pressure cooker. I adapted this recipe for the IP, and for the Autoimmune Protocol (AIP) version of the Paleo diet. It is based on the "Macro Red" sauce recipe found in the "Passionate Vegetarian" cookbook by Crescent Dragonwagon. Nutritious, delicious--try it!
Provided by shields.a
Categories Sauces
Time 35m
Yield 6 cups
Number Of Ingredients 16
Steps:
- Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel.
- Peel and chunk the beets.
- Place 1 cup water in the Instant Pot (IP) then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes.
- Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl.
- Press or mince the garlic, and set aside.
- Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf.
- When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree.
- Clean and dry the IP's silver inner pot, and replace it in the IP. Select Sauté, and wait until the IP reads Hot.
- Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes.
- Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function.
- Add bone broth (or stock) and the butternut squash and beet puree to the IP and stir to combine.
- Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP). Stir to combine.
- Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer.
- Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel.
- The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup!
- Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag.
Nutrition Facts : Calories 132.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.1, Sodium 951.2, Carbohydrate 28.1, Fiber 4.6, Sugar 7.9, Protein 2.7
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