How do you know if you’re allergic to tomato sauce?

Common symptoms of a tomato allergy include skin rashes, hives, cramps, nausea, coughing, wheezing, and swelling of the face . However, if you suspect you have a tomato allergy, we highly recommend consulting your doctor.

Can I use something other than beets?

The beets are responsible for creating a rich, tomato-like color and adding an earthy flavor. We don’t recommend replacing them, but we promise you don’t taste them! That said, if you prefer a sweeter flavor, use purple beets. Or, for a more neutral-flavored sauce, opt for golden beets instead.

Can I add different seasonings?

Sure! Feel free to experiment with different seasonings and flavor combinations like honey, garlic powder, apple cider vinegar, and cloves to make a BBQ sauce. You could also add honey or date paste for a ketchup-inspired taste. Or, experiment with different herbs like basil, rosemary, and thyme for a unique flavor.

Can I make this recipe in an Instant Pot?

We haven't tested it and can't guarantee it will work, but please let us know how it goes if you give it a try!

Nomato Sauce (Tomato Sauce Alternative)

Description

Use this nomato sauce for a nutritious tomato sauce alternative that’s gluten-free, dairy-free, nightshade-free, anti-inflammatory, and full of nutrients!

Ingredients

Units Scale

1 Tablespoon light olive oil
2/3 cup chopped yellow onion
2 garlic cloves, minced (or 1 teaspoon garlic powder)
1 cup peeled and diced beets (1 large raw beet)- see notes for purple or golden
1 cup peeled and diced carrots (1-2 large carrots)
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/4 teaspoon kosher or sea salt
1 1/2 cups nightshade free vegetable broth or chicken broth (use more for a thinner sauce)
1 cup canned or fresh pumpkin puree (or other squash puree)
1 Tablespoon chopped fresh parsley
1 Tablespoon lemon juice and/or 2 teaspoons balsamic vinegar for extra tang (use a combo of both for best flavor)
Optional add-ins: 1 Tablespoon pitted diced olives, capers, or nutritional yeast

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Instructions

Heat the oil in a large skillet over medium heat. Add the onions and sauté about 10 minutes or until tender and golden brown. Stir in minced garlic and sauté until fragrant or about 1 minute.
Add in the beets, carrots, Italian seasoning, oregano, and salt and stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender or about 20 to 30 minutes (the broth will almost be gone). Once cooked, transfer the ingredients in the pot to a blender. (See photos in blog post.)
To the blender, pour remaining 1/2 cup broth and pumpkin puree. Blend until smooth. Alternatively, add remaining 1/2 cup broth and pumpkin puree to the pot and use a stick blender to blend into a puree. (For thinner pasta sauce, increase amount of broth to reach desired consistency.)
Add the fresh parsley, lemon juice and/or balsamic vinegar, and optional add-ins, to the blender and blend again until smooth.
Pour the sauce back into the pot (when using the blender) and simmer over medium heat for 10 minutes.
Store in a sealed container in the fridge for up to a week or freeze for up to 1 month.

Notes

Substitute Tips – For a sweeter sauce, use purple beets. For a lighter, more neutral flavored sauce (with less pink stain), use golden beets. It is possible to make this recipe using pre-cooked beets and carrots. However, the flavor will be muted, and the sauce will be much thicker, additional broth will be needed.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: sauces
Method: stove top
Cuisine: American

Nutrition

Serving Size: 1/4 c
Calories: 34
Sugar: 2.5 g
Sodium: 96.5 mg
Fat: 1.4 g
Saturated Fat: 0.2 g
Carbohydrates: 5.4 g
Fiber: 1.5 g
Protein: 0.7 g
Cholesterol: 0 mg