NoMato Sauce (Paleo, Whole30, AIP)
Servings: 4 servings
An incredibly easy nightshade-free sauce that will satisfy your desire for a tomato sauce - without the inflammation-triggering tomatoes! Easy to make (stovetop, slow cooker, or Instant Pot), and great for meal prep too. Paleo, Whole30, and AIP-friendly
Ingredients
- 6 Carrots (chopped (peeled if desired))
- 3 medium Beets (peeled and chopped)
- 1 medium Yellow Onion (peeled and chopped)
- 4 stalks Celery (chopped)
- 4 cloves Garlic (peeled and chopped)
- 1/4 cup Red Wine Vinegar
- 2 cups Chicken or Beef Broth
- 1 tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Sea Salt
Instructions
Directions for dump-and-go freezing:
- Put all of the ingredients (without cooking them) into a 1-gallon freezer bag. Label and freeze.
Directions for COOKING-->
- To serve, do ONE of the following. Note that if you froze the ingredients that it's not necessary to thaw prior to cooking.
On the STOVE:
- Place the ingredients in a heavy stockpot, bring to a boil and then simmer over a low flame for at least 30 minutes or until the beets and carrots are soft. Use a stick blender or blend in batches to get a tomato-sauce consistency.
In the INSTANT POT:
- Cook the ingredients for 20 minutes at high pressure on the Manual setting. Quick release when cooking is done. Use a stick blender or blend in batches to get a tomato-sauce consistency.
In the SLOW COOKER:
- Place the ingredients in a slow cooker and cook for 6-8 hours on low. Use a stick blender or blend in batches to get a tomato-sauce consistency.
Notes
Goes well with: Roasted Spaghetti Squash, Zucchini noodles, Sweet Potato Noodles, or Jovial Foods Cassava Flour Pasta.
ALSO: If you’d like a protein option for this, roast boneless, skinless chicken thighs sprinkled with sea salt and Italian herbs at 425 F for 40 minutes and then slice.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !