Basic Nomato Sauce Tomato Free Tomato Sauce Recipes

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Basic Nomato Sauce (Tomato Free Tomato Sauce) image

This recipe comes from the Interstitial Cystitis Network site at www.ic-network.com/bev/april00. We enjoy it just as much in spaghetti and enchiladas as tomato sauce. One batch makes the equivalent of 2 larges cans of tomato sauce (4 cups) so I use half the batch and freeze the other half in a freezer bag for next time. I find that I have to add about 25 percent more spice than I did when I used tomatoes.

Provided by Chef 616082

Categories Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

6 carrots, peeled and diced
1 small beet, peeled and diced
1 large onion, diced
3 celery ribs, diced
1 bay leaf, whole
1 1/2 cups water

Steps:

Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

AIP NOMATO SAUCE

AIP Nomato Sauce image

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

Ingredients

1 tbsp coconut oil
1 medium onion
3 ribs celery
3 carrots
1 beet
1/2 cup pumpkin puree
2 cloves garlic
2 1/2 cup bone broth (can substitute water, see note #1)
1 1/2 tsp sea salt
1 1/2 tsp Garlic Herb Primal Palate Blend from the Everyday AIP spice blends pack
Optional flavor enhancers
1/4 cup fresh basil leaves
10 pitted kalamata olives
1/2 juice of a lemon
1 Tbsp nutritional yeast

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 (TOMATO SAUCE ALTERNATIVE)

Nomato Sauce (Tomato Sauce Alternative) image

Nomato sauce is a dairy free, nightshade free, and anti-inflammatory tomato sauce alternative, and it's delicious! Full of antioxidants and nutrients, you can make this easy sauce recipe in your blender.

Provided by Lindsay Cotter

Categories sauces

Time 35m

Number Of Ingredients 13

Ingredients

1 Tablespoon olive oil
2/3 cup chopped yellow onion
2 garlic cloves, minced (or 1 teaspoon garlic powder)
1 cup diced beets (1 large raw beet, peeled- purple or golden*)
1 cup diced carrots (1-2 large carrots, peeled)
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 pinch kosher or sea salt
1 1/2 cups vegetable broth (use more for a thinner sauce)
1 cup canned or fresh pumpkin puree (or other squash puree)
1 Tablespoon chopped fresh parsley
1 Tablespoon lemon juice and/or 2 teaspoons balsamic vinegar for extra tang (I use a combo of both)
Optional add-in: 1 Tablespoon pitted diced olives, capers, nutritional yeast

Steps:

Heat oil in large skillet over medium heat, then add and saute the onions until tender and golden, about 10 minutes. Add minced garlic and saute until fragrant, about 1 minute.
Add beets, carrots, Italian seasoning, oregano, and 1/4 teaspoon salt. Stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender, 20 to 30 minutes. The broth will almost be absorbed by then. Once cooked, transfer ingredients in the pot to a blender. See photos in blog post.
Add 1/2 cup broth and pumpkin/squash puree, then blend until smooth. Alternatively, add 1/2 cup broth and pumpkin/squash puree to the pot and use a stick blender to blend into a puree. Note: For thinner pasta sauce, increase amount of broth to reach desired consistency. Then, add fresh parsley, lemon juice and/or balsamic vinegar, and any optional add-ins, and blend again until smooth.
Transfer ingredients back into the pot (if you used a blender) and simmer over medium heat for 10 minutes.
Store in a sealed container in fridge for up to a week, or freeze for up to 1 month.

Nutrition Facts : ServingSize 1/4 c, Calories 34 calories, Sugar 2.5 g, Sodium 96.5 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 5.4 g, Fiber 1.5 g, Protein 0.7 g, Cholesterol 0 mg

NO TOMATO PASTA SAUCE

No Tomato Pasta Sauce image

My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!

Provided by Vegan Girl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans sliced carrots, drained
1 (15 ounce) can sliced beets, drained
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, chopped
1 bay leaf
2 tablespoons Italian seasoning
¼ cup red wine vinegar

Steps:

Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 10.8 g, Fat 2 g, Fiber 2.8 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 134 mg, Sugar 5.3 g

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