I have recently found that I can’t do nightshades and if you are anything like me, you will feel overwhelmed with what you can eat or use to replace these beautiful veggies and fruits (depending on if you consider a tomato a fruit or not.) Another debate for another time. My family wanted pasta the other night and I was trying to think about what I could use as a sauce. I took to the internet where I found nomato sauce. I was then reminded that I made this once before and that it was fairly good. Why not try it again? I found a recipe that would get me close to what I needed and then of course altered it to fit my dietary needs. If you would like to check out the original recipe, I got it here. Be sure to share your comments and any alterations that you have made.
Nomato Sauce (AIP)
Ingredients
- 1 cup beets, cooked
- 1 tbsp olive oil
- 1 cup carrots, diced
- 1 bunch green onion tops
- 1 tsp oregano, dried
- 1/4 tsp sea salt
- 1 1/2 cups broth organic chicken, bone broth, or vegetable
- 1 can pumpkin puree
- 1 tbsp parsley, dried
- 1 tbsp lemon juice, fresh
Instructions
- Heat olive oil in large skillet over medium heat, then add and saute the carrots until tender about 5-10 minutes. Add diced green onion and saute until fragrant, about 1 minute.
- Add beets, oregano, parsley and 1/4 tsp salt. Stir together. Add 1 cup broth of choice. Cover and cook over medium heat until carrots and beets are fork-tender, 20 to 30 minutes. The broth will almost be absorbed by then. Once cooked, transfer ingredients from the pot to a blender or Vitamix.
- Add 1/2 cup broth and pumpkin puree, then blend until its smooth. Then, add fresh parsley, lemon juice until the sauce is smooth.
- Transfer the ingredients back into the pot and bring it back to a simmer, then it is ready to be served.
- Store in a sealed container in fridge for up to a week, or freeze for up to 1 month.
