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AIP Nomato Sauce (Tomato Free)

AIP friendly nomato sauce, AIP tomato sauce

I’m so excited to share my AIP friendly Nomato Sauce recipe today guys. For those of you with autoimmune conditions who find eating tomatoes like red rag to a bull this tomato-free tomato sauce is a must to try.

Tomato Free AIP Nomato Sauce

I love to use this nomato sauce as alternative to traditional passata or tomato sauce in a lasagne, chilli or bolognese (vegan or with meat, you’re choice) and it’s the base of my Vegan Keto All Veggie Butternut Lasagne. Yes a pasta free, low-carb lasagne that uses nothing but veggies. It’s good guys. Creamy, cheesy but without dairy. You’re going to love it… coming soon!

Until then i’ll happily leave you with this Nomato Sauce recipe. It’s got incredible depth of flavour and naturally sweet thanks to the veggies, without having to add any sweetener.

What would you use it in?

AIP Nomato Sauce
Overview
Serves:
3 cups
Difficulty: Easy
Overall Cooking: 35 minutes
Hands On: 20 minutes
INGREDIENTS
  • 300 g butternut squash
  • 4 medium beetroot (320g)
  • 2 large carrots
  • 1 small red onion
  • 2 tbsp extra virgin olive oil
  • 2 celery sticks
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt, or to taste
  • 1.5 cups vegetable stock
  • 3 pitted black olives or 1 heaped tsp black olive tapenade
  • 1 tsp coconut aminos
  • 2 tbsp lemon juice
  • 1/4 - 1/2 tsp ground black pepper, or to taste (leave out for strict AIP)
Method
  • Peel the squash, beetroot, carrots and onion and chop into small chunks.
  • 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.
  • 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.
  • 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.
  • Store in a Tupperware in the fridge for 3 - 5 days or freeze for up to 1 month.
Print Recipe
Overview
Serves:
3 cups
Difficulty: Easy
Overall Cooking: 35 minutes
Hands On: 20 minutes
INGREDIENTS
  • 300 g butternut squash
  • 4 medium beetroot (320g)
  • 2 large carrots
  • 1 small red onion
  • 2 tbsp extra virgin olive oil
  • 2 celery sticks
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt, or to taste
  • 1.5 cups vegetable stock
  • 3 pitted black olives or 1 heaped tsp black olive tapenade
  • 1 tsp coconut aminos
  • 2 tbsp lemon juice
  • 1/4 - 1/2 tsp ground black pepper, or to taste (leave out for strict AIP)
Method
  • Peel the squash, beetroot, carrots and onion and chop into small chunks.
  • 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.
  • 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.
  • 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.
  • Store in a Tupperware in the fridge for 3 - 5 days or freeze for up to 1 month.
Print Recipe

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