Make ahead AIP Nomato Sauce (nightshade-free marinara)! This Nomato Sauce recipe is packed with veggies and healing, protein filled bone broth. The texture and flavor are spot on with that of a traditional tomato sauce, but without all the inflammatory nightshade vegetables. Autoimmune Protocol, Paleo, and Whole 30 friendly!
When I first started transitioning to the Autoimmune Protocol (AIP) in 2014, I couldn’t fathom the thought of not partaking in tomato sauce. It’s the perfect combination of salty and sweet, and fills any boring food with flavor. Think about it – how much flavor does traditional pasta actually have on it’s own? I’d stand to bet the majority of the population likes pasta recipes for the sauce, not the actual pasta.
At the time of starting AIP, I was a vegetarian who ate tomato sauce on a near daily basis. I’d top everything you can imagine with it: Tempeh, eggs, brown rice, steamed broccoli, even straight from the jar. You name it, I ate it topped with tomato sauce.
Fast forward to present day 2017, and I now know (all thanks to the reintroduction phase of AIP) that those daily binges on tomato sauce were causing constant inflammation within my body. If I choose to indulge in tomatoes these days, I’m sure to end up with achy joints in my hands and feet.
Which brings me to this AIP friendly Nomato Sauce recipe.
Honestly, I can’t believe it’s taken me this long to share this recipe. I’ve been making some variation of it for the past 3 years! Sorry for hoarding it from you for so long ;). I’m here today sharing the recipe with you after finally perfecting the nomato sauce formula.
AIP Nomato Sauce
I’ll admit, I hesitated posting this recipe since there are many other nomato sauce recipes on the internet. As I mentioned however, I spent 3 years perfecting the nomato sauce formula, and the result is a truly authentic tasting nomato sauce. It even fooled my tomato-loving husband! I attribute the authentic flavors come down to the following ingredients, so be sure to not miss them:
- fewer beets than other recipes – results in a less sweet flavor
- pumpkin puree – contributes to the authentic flavor and texture
- fresh basil – contributes to the authentic flavor
- bone broth – adds a richness to the sauce
- kalamata olives – umami flavor
- dulse flakes – adds a black pepper look and feel
- nutritional yeast – imparts a cheesy aftertaste
Don’t miss skip this AIP Nomato Sauce recipe. It freezes well, and makes a wonderful sauce for just about anything you can imagine!Print
- 1 tbsp coconut oil
- 3 ribs celery
- 3 carrots
- 1 beet
- 1/2 cup pumpkin puree
- 2 cloves garlic
- 1/4 cup fresh basil leaves (optional)
- 1 1/2 cup bone broth (can substitute water)
- 10 pitted kalamata olives (optional)
- 1 1/2 tsp sea salt
- 1 1/2 tsp Garlic Herb Primal Palate Blend from the Everyday AIP spice blends pack (optional, can substitute granulated garlic and dried parsley to taste)
- 1/2 juice of a lemon (optional)
- 1 Tbsp nutritional yeast (optional)
- 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 beets to onions.
- Once all veggies are soft, add pumpkin puree, diced garlic, bone broth, olives, sea salt, and Primal Palate spice blend. Cook about 10 minutes.
- Add lemon juice, basil leaves and nutritional yeast (optional), and either blend with an immersion blender in the sauce pan, or transfer to a blender or food processor. Pulse until the texture is similar to marinara sauce. I like my sauce to be a little bit thicker, but you can add more bone broth or spring water to your sauce to thin it out if you prefer.
Enjoy with my AIP Pizza Bite recipe, or add to spiralized zucchini noodles for an AIP take on traditional spaghetti.