Best Nomato Sauce (Nightshade-free, Paleo, AIP, Anti-Inflammatory, GF)

up close nomato marinara sauce with beets and carrots, served on zucchini noodles

Best Nomato Sauce (Nightshade-free, Paleo, AIP, Anti-Inflammatory, GF)

This Best Nomato Sauce is such a boon — to have a sauce that is every bit as delicious as tomato sauce, but that's no-tomato — so nightshade-free, and great for diets like Gluten-free, AIP, Paleo, GAPS, Whole30 and Anti-Inflammatory! Make the Instant Pot version from the main recipe, or see the Notes section for the Stove Top version.

Course condiment, DInner

Cuisine American, Italian, Mediterranean

Keyword aip, gaps diet, gluten-free, nightshade-free, no-tomato, nomato, paleo, sauce

Prep Time 10

Cook Time 50

Total Time 1

Servings cups

Calories 49kcal

Author Megan

Cost $5

Equipment

Instant Pot

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)
1-1/3 cups bone broth , broth or meat stock
1/4 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
1/2 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