AIP Nomato Sauce
Servings Prep Time
3 cups 20 minutes
Cook Time
35 minutes
Servings Prep Time
3 cups 20 minutes
Cook Time
35 minutes
  • 300g butternut squash
  • 4medium beetroot(320g)
  • 2large carrots
  • 1small red onion
  • 2tbsp extra virgin olive oil
  • 2 celery sticks
  • 3 garlic cloves, minced
  • 1tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2tsp salt, or to taste
  • 1.5cups vegetable stock
  • 3 pitted black olives or 1 heaped tsp black olive tapenade
  • 1tsp coconut aminos
  • 2tbsp lemon juice
  • 1/4 – 1/2tsp ground black pepper, or to taste (leave out for strict AIP)
  1. Peel the squash, beetroot, carrots and onion and chop into small chunks.
  2. Heat the olive oil in a saucepan. Add the squash, beetroot, carrots, onion and celery. Sauté on a medium heat for about 10 minutes until tender.
  3. Add the garlic, oregano, basil and salt and fry for 1 more minute. Add the stock and simmer for 15 minutes on a medium/ low heat. Allow to cool.
  4. Add the olives/ tapenade, coconut aminos and lemon juice. Transfer to a food blender like a Vitamix and blitz until smooth. Taste and adjust seasoning to taste. If you need more liquid add a little more stock until a tomato sauce consistency.
  5. Store in a Tupperware in the fridge for 3 – 5 days or freeze for up to 1 month.