This recipe for homemade Italian nomato sauce is so easy, you’ll never go back to store bought! This sauce has so many uses – my favorite is to make it for lasagna or pasta. The texture and flavor are spot on with that of a traditional tomato sauce or marinara, but without all the inflammatory nightshade vegetables. AIP, Paleo, and Whole30 friendly!
- 1 tbsp coconut oil
- 1 medium onion
- 3 ribs celery
- 3 carrots
- 1 beet
- 1/2 cup pumpkin puree
- 2 cloves garlic
- 2 1/2 cup bone broth (can substitute water, see note #1)
- 1 1/2 tsp sea salt
- 1 1/2 tsp Garlic Herb Primal Palate Blend from the Everyday AIP spice blends pack (can substitute granulated garlic and dried parsley to taste)
Optional flavor enhancers
- 1/4 cup fresh basil leaves
- 10 pitted kalamata olives
- 1/2 juice of a lemon
- 1 Tbsp nutritional yeast
- 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.
- If you prefer your sauce to be a bit thicker, you can reduce the bone broth or water, and if you prefer a thinner sauce, you can add more. I’ve found 2 1/2 cups to be a good middle ground, so I would give or take from there.
- Enjoy with my AIP Pizza Bite recipe, or add to spiralized zucchini noodles for an AIP take on traditional spaghetti.
- Category: Sauces
- Cuisine: Italian