Happy Monday, ya’ll. If you have today off, I hope you’re enjoying your extended Valentine’s Day weekend! What did everyone do to celebrate? Mitch and I had a much needed low key weekend staying in, eating homemade pizza, and hanging outside in the 80 degree temps. We also had the best brunch yesterday with friends and I can’t wait to share the recipes for the paleo waffles and almond flour crusted quiche. So good. I definitely should have spent more time on homework this weekend, writing my thesis and writing blog posts, but some downtime was worth it.
Many of you have probably never heard of tomato-less marinara and are probably wondering why it even exists. Tomatoes (along with white potatoes, eggplant, and peppers) are part of a family of vegetables called Nightshades and some people have sensitivities to these veggies, especially those with autoimmune disorders like arthritis and thyroid disease. At one point in time, we were thinking Mitch might not do well with Nightshades so I went to work developing a marinara he could eat and still be included in pizza, chili, and spaghetti nights. It definitely has a unique flavor that’s a bit different than the marinara you’re used to, but it does the trick for someone who can no longer enjoy tomatoes safely.
Red beets and carrots are used to achieve the red color of the marinara. If you aren’t fond of the flavor of beets, I promise the garlic and onion mask it quite well and you don’t really know its there. Even if you aren’t a beet fan, remember that they’re incredibly nutritious and high in betalains. providing you with anti-inflammatory, antioxidant and detoxification support! Motivation to eat the beet;)
If you know someone who follows an Auto-Immune Protocol, or AIP Diet, this is a great option for them. Add Italian spices to create an AIP-friendly pizza sauce, add it to chili in place of tomato sauce, or use it in a hearty meat sauce to serve over zoodles or spaghetti squash. The options are endless and if you’ve been out of the tomato game for a while now, you now have a way to get back in:) Enjoy!
- 1 large red beet - roughly chopped
- 1 lb carrots - roughly chopped (I used about 12)
- 2 onions - roughly chopped
- 4 cloves garlic - roughly chopped
- 4 c broth of choice - make sure the broth doesn't contain nightshades
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp apple cider vinegar
- 2 tbsp coconut oil
- Roughly chop all veggies and set aside
- Preheat a large soup pot on medium heat
- Add the coconut oil and allow to melt
- Add the carrot, onion, beet, and salt and pepper and cook for about 10 minutes
- Add the garlic and broth and stir to combine
- Put a lid on the pot and cook for about 40 minutes until veggies are soft
- In a high speed blender or food processor, add the veggies and puree
- If the sauce seems too thick, feel free to add more broth as needed
- Taste to see if it needs more salt or pepper
Delish!! Have you ever heard of the brand Nomato? They make tomatoless sauce, ketchup and bbq sauce!
No! What an amazing business idea though - there is definitely a market for it:)
June Mills says
Hi there, I made this sauce and it’s very good. Thank you for the recipe!!
My question is , can you freeze leftover sauce?
Thanks
You absolutely can! I’m so glad you loved it.