Basic Nomato Sauce Tomato Free Tomato Sauce Food

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

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.

NOMATO SAUCE (TOMATO SAUCE ALTERNATIVE)

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.

NOMATO SAUCE TOMATO FREE MARINARA SAUCE

Steps:

• Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated.
• Finely chop sage, garlic and onion.
• In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute.
• Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point).
• Add in some water, cover and let your Nomato Sauce cook over medium heat.
• Check on your sauce every 5 minutes to see if it needs more water.
• After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother.
• Add in the lemon juice and chopped fresh basil, mix well for about a minute and your amazing tomato free marinara sauce!

NO TOMATO PASTA SAUCE

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.

BASIC TOMATO SAUCE

Steps:

• In a 3-quart saucepan, heat theolive oil oover medium heat.
• Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes.
• Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft.
• Add the tomatoes and juice and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes, until as thick as hot cereal.
• Season with salt and serve.
• This sauce holds one week in the refrigerator or up to 6 months in the freezer.

NOMATO SAUCE IN THE INSTANT POT; AIP PALEO

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.