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This recipe makes a big batch of the Best Nomato Sauce (a.k.a. No-Tomato), so you will have it on hand when you need it! I like to use some right away, and freeze some for next time. Do you know No-Tomato Sauce? It’s that gorgeous and crazy-delicious, tangy-sweet-savory “tomato sauce” — without the tomatoes! Yes, it’s nightshade-free! That means … if you get symptoms of inflammation from eating tomatoes, you will now have a sauce to call your own. Gluten-free, Paleo, AIP, GAPS-diet friendly, Whole30 and Anti-Inflammatory.
Other names for Nomato Sauce include: “nightshade-free pasta sauce,” “beet-based marinara,” or simply “tomatoless sauce”. 🙂 Whatever you call it, I find this sauce to be even more delicious than traditional tomato sauce, so I know you’ll love it, too — and how healthy it is!
Jump to RecipeFor those reducing vitamin A (to detox), this recipe can even be made with white carrots.
Ingredients in Nomato Sauce
The ingredients in this recipe are SO healthful and provide great fiber. Don’t you love that? — when a recipe that’s delicious is also health-giving?!
This one is: Full of fresh ginger, tangy fresh lime juice (or lemongrass for a fruit-free option) and Italian herbs, you’ll be amazed how all of these ingredients come together — with broth or stock, beets, carrots, turnips and onions — to taste remarkably like the real thing, and possibly better.
Instant Pot or Stove top
This Nomato Sauce is for my own use, as well as yours! I usually make mine in the Instant Pot because it’s SO easy. (Find the Instant Pot I have here.)
I simply put the veggies in … with an unpeeled option! And when they’re done, after a short cooking time, the peel rubs right off of the beets. The onions’ skins just fall off. There’s almost no work or prep in this recipe.
The stove top version is perfect when you don’t have a pressure cooker, or if you want to make a smaller batch!
Healthy or restricted diets NO-Tomato Sauce
Whatever real food wellness diet you choose or don’t choose, Nomato Sauce is nightshade free — so it’s anti-inflammatory for everyone.
While some wellness diets include tomatoes, they’re clearly linked to inflammation, including arthritic symptoms and problems with digestion.
Use the sauce …
Nomato Sauce can be used anywhere and everywhere you’d use tomato sauce, and I even like it cold — because it’s so zesty and good!
Top zoodles or other noodles, make a casserole, use it in soup, top pizza dough … Make a big batch, and freeze some for next time.
Some of my favorite noodles for this sauce are:
- Jovial’s grain-free cassava pasta (for Paleo) or Jovial’s soaked brown rice pasta for gluten-free etc.
- Cabbage Noodles
- Daikon Noodles
- Zucchini Noodles (as photographed)
Best Nomato Sauce (Nightshade-free, Paleo, AIP, Anti-Inflammatory, GF)
Equipment
Ingredients
- 8 medium-size carrots , peeling is optional (use white carrots for low vitamin A version)
- 2 small-medium-size beets , peeling is optional
- 2 small-medium-size onions whole, peeling is optional (peel after they're cooked if not before)
- 1-⅓ cups bone broth , broth or meat stock
- ¼ cup + 2 Tablespoons lime or lemon juice (or 1-2 drops lemongrass essential oil, if you are fruit-free or can't have citrus fruits, not for AIP)
- 2 Tablespoons fresh ginger root grated, then measured
- 4 cloves garlic smashed or minced, optional
- 1 Tablespoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
Instructions
- Place carrots, beets and onions into Instant Pot insert. Add broth.
- Check that rubber ring is fitted inside Instant Pot lid. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting, and decrease the time until you reach 15 minutes.
- When the Instant Pot is done and beeps, press “Cancel.” Allow Instant Pot to release pressure naturally for 30 minutes. Place a dish towel over steam valve (or use oven mitt), and open it to release any remaining pressure. Remove lid and insert, so the pot's contents begin to cool.
- Using tongs, remove veggies to large plate to cool slightly. When cool enough to handle, run beets under cool water, gently removing peel by rubbing it off if unpeeled. Slide skins off onions, composting/discarding peel.
- Cut beets and onions in half, or allow onions to fall apart in layers. Place all veggies in blender.
- Add warm broth, optional garlic, ginger, lime juice (or lemongrass), dried herbs and salt. Purée 30 seconds on medium-high speed. Stop part way through and scrape down the sides of blender jar, if needed. Resume puréeing until smooth.
- The sauce is now ready to be used in any recipe!
Notes
Find my favorite lemongrass essential oil here.
Stove top Nomato Sauce
Ingredients
This stove top version is half the size of the Instant Pot recipe. It's fine to double this if you want the full quantity. Extras freeze beautifully. I tend to make the big recipe in the Instant Pot and make the stove top version when I choose to make less.- 4 medium carrots, cut in half
- 1 small beet
- 1 small-medium turnip
- ⅔ cup broth, bone broth or meat stock
- 3 Tablespoons lime juice, fresh (or 1-2 drops lemongrass essential oil, if you are fruit-free or can't have citrus fruits, not for AIP)
- 1 inch nub fresh ginger root, chopped roughly
- 2 cloves fresh garlic, chopped roughly, optional
- 2 teaspoons fresh oregano, or use 1 tsp. dried
- ¼ teaspoon quality salt (toxin-free), or potassium salt
Instructions
- Steam or boil vegetables until fork tender. (If you have a pot of simmering broth or bone broth already cooking, just pop veggies into the simmering broth, and have them cook without any effort.) Either way, cook veggies until they're very tender: carrots, turnip and beets.
- Place the ⅔ cup broth/stock in blender. Add slightly cooled, cooked veggies. Add remaining ingredients as well: lime juice, ginger, optional garlic, oregano and sea salt.
- Purée until smooth, 30 to 50 seconds. You will have a thick, beautiful sauce.
Nutrition
Pin Best Nomato Sauce here:
Tatiana Shifruk says
First I looked at the photo… wait… how is this sauce get this fantastic color without tomatoes? Wow, carrots and beets! So creative !
ChihYu says
YUM! They look so flavorful and delicious ! I’m loving it !
Monique Cormack says
This is such a great idea. I’m not following AIP but I do feel like so many sauces I use in cooking are tomato-based, and I feel like they can get a bit intense. Going to try this!
Megan Stevens says
Great point; yay and enjoy!
Nicola Terranella says
How do you think this would work on pizza?
Megan Stevens says
I think it would work well!
Barbara Rektorik says
What kind of bone broth? chicken or beef?
Megan Stevens says
Either one; it doesn’t matter. 🙂
Yang@Yang's Nourishing Kitchen says
I would love to try this recipe! My kids love beets so much and I always have a bag around 🙂 Instant pot really does a great job, especially for root vegetables like beets!
Christina Nesbitt Shoemaker says
This is a gorgeous sauce and it looks so much like tomato sauce!!! With those ingredients I’m sure it tastes fantastic!!
Joni Jessica says
Love this! I’m not sure why everyone defaults to tomatoes, they are not missed in this recipe!
Megan Stevens says
So true, Joni, thanks!
Tessa@ Tessa the Domestic Diva says
I am so curious to see what this tastes like! I love my instant pot!!
Megan Stevens says
It’s crazy good. You can’t believe how the flavors come together the way they do. I hope you get to try the magic! 🙂
Yvonne Janowski says
What a nice alternative for those that are reactive to nightshades. Thank you!
Megan Stevens says
I’m so glad. You’re welcome!
Renee Kohley says
LOVE this Megan! I was on an anti-histamine diet after my third baby was weaning a couple years back, and I MISSED tomatoes so much – I would have given anything to eat tomato sauce! This is a perfect alternative – and just because it is so full of veggie goodness I think I’ll have to try it anyway!
Megan Stevens says
Great, Renee! I’ve done a low-histamine diet before too, and it’s a hard diet. I agree with you; all the veggies in this make it so healthy and yummy either way. 🙂 Thank you!
Emily @ Recipes to Nourish says
All of those beautiful beets! I bet this lovely sauce tastes amazing! It’s so perfect for those of us who have a harder time with tomatoes. Love this recipe Megan!
Megan Stevens says
Thank you, Emily! 🙂
linda spiker says
What a great idea! I know so many people that can’t eat nightshades. Perfect alternative!
Lindsey Dietz says
Yum, yum, yum! Megan, is it necessary to peel the beets after cooking? Is there any reason why the peel wouldn’t just blend up with the rest of the sauce?
Megan Stevens says
Some people say that veggie peels (and certain fruit peels) contain more toxins, so it might be wise to avoid certain peels.
Shelby @Fitasamamabear says
This looks amazing! Especially because I’m a beet addict haha
Elissa Smyth says
Oh wow! My son (who is nightshade plant free) and I made this a week ago, and we can’t get enough of it…on pizza, with zoodles, as a spread with crackers and salad toppings, with breakfast eggs and bacon…the flavor gets even better the longer its stored in the fridge. I just lightly sauté the sauce before using it, to tone down that incredible ginger and garlic flavor, and we have magic! Thanks so much for this recipe, we love it, a definite new family favorite!
Megan says
Yay Elissa! Thanks so much for sharing! That’s how we feel about it, almost addictive for me. I’m so glad you love it, and I love and appreciate your feedback. Best wishes! 🙂
Carol Little R.H. @studiobotanica says
This sounds and looks SO good!! I can’t wait to try it.
Becky Liddle says
I’m confused… Your link to “bone broth” in the no-tomato sauce https://eatbeautiful.net/2018/03/24/instant-pot-no-tomato-sauce-nightshade-free-aip-gaps-paleo/ goes to a packet on Amazon whose ingredients include both peppers and tomatoes. Is there a way to make the no-tomato sauce truly nightshade free? Or is the link a mistake and did you mean for “bone broth” to truly just be broth without all those spices (and nightshade ingredients)?
Megan says
Hi Becky, thanks for letting me know. Yes, that link was auto-filled, and I’m sorry for the confusion. Here’s a link to the best homemade broth, which is really so easy and fast to make if you choose to make, especially if you make a meat stock: https://eatbeautiful.net/2014/07/23/how-make-bone-broth-avoid-rancid-fat/ I’ll correct the link. 🙂
Rachel says
How much bone broth? Could this be made vegetarian?
Megan says
Sure, you could definitely use vegetable broth for a vegetarian version! 🙂
Shauna Healy says
This looks amazing! My son cannot have beets due to the high oxolates. Could I omit them and add more carrots…maybe use some purple carrots mixed with orange for a little more color? If not extra carrots, is there anything else I could substitute? Thank you so much!
Megan says
Hi Shauna, if you don’t mind the recipe not tasting and looking quite the way the original does, then I say, yes! I’d use part purple carrots and part extra onions in place of the beets, for a closer resemblance and texture. I don’t know for sure, because I haven’t tried it, but sounds like a good bet. The citrus juice, fresh ginger, herbs and garlic will still help it to be yummy.
Jennie Boyce says
How long does it stay good for in refrigerator?
Megan says
4 to 5 days. 🙂
Faye says
Can this recipe be canned by using water bath method?
Megan says
Hi Faye, yes, I believe so. I haven’t done it, so there may be a more reliable source to ask to be sure, but I’d choose canning times based on the ingredients.
Lisa says
I was wondering if you were able to find out if in fact this recipe can be canned using a water bath or pressure canner.
Megan says
Hi Lisa, I would think it would be safe to can this sauce the same way you’d preserve beets or carrots, as those are the main ingredients. 🙂 (The lemon juice and sea salt in the recipe will help to keep the flavors vibrant and work additionally [in a minor role] as natural preservatives.) Here directions are provided for water bath or pressure canning both vegetables: https://extension.psu.edu/lets-preserve-root-vegetables-beets-carrots-turnips-and-rutabagas I love the idea! I freeze mine to keep extra on hand, but having it in the pantry would be great! Thanks for the great question, and I hope the recipe link and method are helpful.
Theresa Ann Bates says
I think because it has onions in it you have to pressure can it.
Melanie Kocon says
If you want to follow USDA recommendations, then no it can’t without some sort of acid to prevent spoilage. You could pressure can this low acid recipe, but not hot water bath can it.
Connie says
This sauce is very bitter. Any suggestions to cut the bitterness? I followed the recipe exactly as published. I really want to make this a part of my diet but need to tone down the bitterness. Any help would be greatly appreciated
Megan says
Hi Connie, I would look at each of your ingredients and see which of them is contributing that flavor. One option is your bone broth, as a too-long cooked bone broth gets bitter. The veggies: carrots, beets and onions are not likely going to be bitter, but it’s possible that the beets or carrots could be. It’s not the overall recipe, but some ingredient doing that to your batch. Also, be careful to not overdo the lemongrass. Consider each ingredient to see what it is. My NoMato Sauce has never had that happen, so something is contributing.
Connie says
So I just throw this out? The beets and carrots were from my garden and have eaten them on more than one occasion so they are not the problem. I used chicken stock because I didn’t have bone broth and used lemon juice as shown in the recipe. I hate to throw this all out but will have to if I cannot find a way to tone down the bitterness. Thanks for the reply. I wish it had been more helpful for my situation
Megan says
Hi Connie, I’m sorry it didn’t turn out for you. When veggies are long-cooked they can get bitter; that may also be the issue. Their components break apart, and bitterness results. There is no way to put the components together again to take away the bitterness.
Ceecee says
Is there a good way to make a low or lower vitamin A tomato sauce or low vitamin A no mato sauce?
Megan says
Hi Ceecee, great question! I think there is, actually. You could use white peaches. It could be a similar recipe to this one: https://eatbeautiful.net/paleo-aip-tomato-soup-nomato-nightshade-free/ but on Low A, we don’t ideally eat onions, garlic or cherries, so you could play around with staying closer to just the white peaches, with olive oil, sea salt, maybe some fresh or dried rosemary … or add a little of the onion/garlic/cherries if it’s limited quantity or frequency of eating, and you don’t get symptoms from the compromise.
Marianne says
I add a cup of red wine vs beef broth (would never use chicken imho), maybe half a cup Kalamata olives that I chop in a food processor for the brine flavor and add red wine vinegar vs lemon juice for an even more realistic tomato/ spaghetti sauce. Then I add in cooked and seasoned ground beef to the mix and simmer for an hour. There are some other recipes out there and I found that adding in these three key ingredients take it to another level. Some folks may even want to add some coconut sugar for the sweetness if they are used to that. I don’t but I have done it when I added lemon juice on top of the red vinegar and it was just too much acid. I even use this sauce for some AIP Cuban beef dishes and it works despite the Italian flavor profile.
Dan says
Excellent recipe. I don’t have an instant pot, so I just steamed all the vegetables on the stove. I blended everything up, and it was a great sauce.
Thank you for sharing!
Megan says
Awesome, Dan, so glad you enjoyed and found the way to do it stove top. I love this recipe, too. So kind of you to share your results!
Josie says
Hi Megan. This recipe is delicious as most of your recipes tend to be. I would like to pick your brain about something Specifically, about tomatoes. Dr. Gundry maintains that you can remove the inflammatory effects of tomatoes by removing the peels and the seeds. For one example, the jarred tomato products by Jovial are excellent. What is your opinion on Dr. Gundry’s advice about tomatoes? Thank you so much for sharing your knowledge with us all.🤗
Megan says
Hi Josie, good question, and happy to help. Thanks for your sweet words. Dr. Gundry is looking at limited toxicities, like lectins specifically. Certainly removing sources of lectins creates a food that’s gentler. But tomatoes are also toxic with copper and vitamin A (and to a lesser extent, manganese). Undoubtedly, most Americans are now toxic with both of these compounds — for different reasons and from different sources, but it’s hard to escape with our modern food and health explanations. Vitamin A is fortified in almost all the milk that’s sold, it’s in all multivitamins, it’s added to breads and cereals. It’s also high in all the “super foods” that have become popular in the last 15 years, and many of the supplements. Copper is also in super foods, plus bottled water, certain pipes, birth control, chocolate etc. Our livers are full. When we keep eating tomatoes (and other sources of these compounds), we are exposed to the toxicity. It begins to affect our GI tracts by leaking from the liver, our thyroid and hormones, our skin, our eyes, our mental health (anxiety, depression, insomnia) and more. I think it’s best to avoid all foods high in copper and vitamin A, or only have them very occasionally as a special treat if the body can tolerate a small amount. Dr. Gundry does not know about copper toxicity or vitamin A toxicity, so he recommends peeled and de-seeded tomatoes (and many other foods) without understanding the bigger picture. I hope that helps! 🙂
Josie P. says
As always, you are great at breaking things down and explaining in such great detail. Thank you so much for taking the time to answer my question so thoroughly! Any time I have posed a question or shared a comment you have always responded graciously. Hope you and your beautiful family are well. My best, Josie
Megan says
So sweet, Josie, thank you!! It is my pleasure. Blessings on you and yours, too!! <3 🙂