Nomato Sauce Tomato Free Marinara 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 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!

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.

AIP NOMATO SAUCE

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-FREE MARINARA SAUCE)

Steps:

• Combine kabocha squash, carrots, and beet in a food processor; pulse until coarsely grated.
• Heat olive oil in a saucepan over medium heat until sizzling. Add onion, garlic, and sage; cook and stir until onion is fragrant, about 1 minute. Stir in grated kabocha squash mixture, capers, Italian herbs, and salt.
• Pour water into the saucepan. Cover and simmer sauce, adding more water if needed, until kabocha squash mixture is soft, about 30 minutes. Mash mixture with a fork to make sauce smoother.
• Stir lemon juice and basil into the sauce and let flavors combine, about 1 minute.