Use this nomato sauce for a nutritious tomato sauce alternative that’s gluten-free, dairy-free, nightshade-free, anti-inflammatory, and full of nutrients!
- 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
- 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.
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
- 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
Keywords: nomato sauce, dairy free sauce, tomato sauce alternative, anti-inflammatory sauce, tomato sauce substitute, pasta without tomatoes, nightshade free sauce