Basic Nomato Sauce Tomato Free Tomato Sauce Recipes

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.

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.

TOMATO-FREE TOMATO SAUCE

Steps:

• Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.
• Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.
• Blend sauce with an immersion blender until consistency is slightly chunky.

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.