This AIP, vegan and nightshade-free Classic Nomato Sauce is so similar in taste to tomato sauce, you might even fool your tomato-eating friends and family members.
If you’ve been following the autoimmune paleo protocol for some time now, you’ve probably tried nomato sauce. “No”mato sauce, as the name suggests, is a tomato free marinara sauce. Since nightshades are a no-no on the AIP, the community has gotten really creative in creating substitutes for tomato sauces.
There are tons of nomato recipes on the internet, and I have tried several of them! After about a year of experimenting, I’ve put together this Classic Nomato Sauce recipe to add to the collection.
This recipe includes my favourite combinations of veggies and herbs to mimic the taste of tomatoes without tasting like beets. While I’m a big fan of beets, they’re not exactly what I’m in the mood for when re-creating tomato sauce. In fact, too much beet in a nomato sauce recipe can make the end product uncharacteristically sweet and earthy.
Here’s what you’ll need for this Nightshade free, AIP/Paleo Classic Nomato Sauce:
- chopped onions, garlic, carrots, celery, butternut squash and beets – these veggies create the base of this recipe. Don’t worry, you won’t taste the beet in here. The combination of earthy beet and sweet carrots and butternut squash are perfectly balanced in this recipe.
- dried herbs of thyme, basil, rosemary and oregano – these seasonings lend an Italian flavor reminiscent of a traditional tomato sauce. You can substitute with fresh herbs if you have them for even more flavor.
- red wine vinegar – offers a classic acidic taste that mimics the flavor that tomato would usually provide.
- honey – just a small amount is needed to perfectly balance the acidity. Substitute with maple syrup for a vegan version.
- sea salt – for seasoning
- olive oil – used to sauté the veggies. I always use extra virgin olive oil.
How to make your Classic Nomato Sauce
- First, sauté the vegetables in olive oil in a large stock pot.
- Next, add your liquids and bring pot to a low boil.
- Then, simmer on low heat until all the vegetables have softened.
- Allow to cool slightly.
- Finally, transfer to blender and puree to consistency of choice.
This sauce is so similar in taste and looks to tomato sauce, you might even fool your tomato-eating friends and family members. I certainly have 🙂
Classic Nomato Sauce Recipe FAQs
I don’t like beets, can I omit the beet in this recipe?
In addition to adding the red colour to this sauce, the beet adds a subtle earthy flavour. While some nomato sauce recipes include a lot of beet (which I too can find overwhelming), this recipe only calls for one. I wouldn’t recommend omitting, and I promise the sauce doesn’t taste like beets!
Can I freeze this sauce?
Yes! I almost always freeze this sauce as it makes a pretty big batch. I like to separate it into two or three smaller glass containers or for the ultimate hack, I pour into an ice tray and freeze. This way I can easily pop out a few cubes and use within dishes.
How can I use this sauce?
Use this as you would a classic marinara sauce. This recipe features in a blog reader fave – AIP Sweet Potato Lasagna. Use it in Spaghetti and Meatsauce, as a base for your favourite AIP pizzas, pastas, with gnocchi, with beef meatballs or as a dip for veggies on grazing boards.
Can I make this in the Instant Pot?
Yes! Per reader recommendations, you can try cooking for about 15 minutes and letting it release for 10 minutes before blending.
If you loved this Nomato Sauce recipe I would appreciate it if you would give it a star rating and short review! Also, be sure to snap a picture of the finished product and share it with me on Instagram or Facebook by tagging me @healmedelicious and using the hashtag #healmedelicious.
Liked this AIP Nomato Sauce recipe? You might also be interested in:
- Moroccan-Inspired Lamb Meatballs
- Sweet Potato Lasagna
- Kale and Beef Casserole
- Nightshade-free, AIP/Paleo Chili
This paleo, AIP, vegan and nightshade-free Classic Nomato Sauce is so similar in taste to tomato sauce, you might even fool your tomato-eating friends and family members.
- 1.5 TBSP extra virgin olive oil
- 1 large onion, diced
- 5 cloves garlic, sliced
- 1 cup carrot, diced (about 2 medium sized carrots)
- 1 cup celery, diced
- 1 cup butternut squash, cubed
- 1 medium sized beet, finely cubed
- 1 tsp thyme (dried or fresh)
- 1 tsp basil (dried or fresh)
- 1 tsp oregano (dried or fresh)
- 1 tsp rosemary (dried or fresh)
- 2 tsp sea salt
- 1/4 cup red wine vinegar
- 1 tsp honey or maple syrup for vegan
- 2 cups water
- In a large stock pot, add olive oil and heat on medium heat. When the oil is hot, add onion, garlic, carrot, celery and squash and sauté 4-5 minutes, stirring frequently. Add a splash of water if necessary to keep from sticking.
- Once onions begin to become translucent, add in beets, salt and dried herbs and sauté 1-2 minutes.
- Next, add in red wine vinegar and cook a couple minutes to allow the vinegar to evaporate.
- Finally, add in water and honey or maple syrup. Bring to a low boil, reduce heat and cover.
- Simmer on low for 30 minutes or until carrots, beets and squash are soft.
- Once your veggies are soft, remove from heat and allow everything to cool.
- Blend ingredients into a smooth sauce using an immersion blender or carefully transfer to a blender. Season with salt as necessary once blended
- Category: Sauces
Keywords: nomato sauce, tomato-free, nightshade free, marinara sauce, AIP, paleo, vegan