I’ve come to terms with not being able to eat an awful lot of foods. To be fair, there are some pretty reasonable substitutes out there for most things, especially if you’re not strictly AIP – Miyoko’s cultured non-dairy cheese and butter products, some pretty amazing gluten-free breads (though I prefer my mom’s recipe), you name it. Even Japanese sweet potatoes make a pretty decent replacement for standard potatoes. But tomatoes? Now, that is a flavor that is hard to reproduce.
Without further ado, I give you the most magnificent nomato sauce I have come across (adapted from Heal Me Delicious). I make it in GIANT batches in a countertop turkey roaster and then freeze or can for later use, but you do you, boo.
- Large Stock Pot
- Immersion Blender
- 1.5 TBSP extra virgin olive oil or avocado oil
- 1 large onion diced
- 5 cloves garlic sliced
- 1 cup carrot diced (about 2 medium sized carrots)
- 1 cup celery diced (about 4–5 stalks)
- 1 cup butternut squash cubed
- 1 medium sized beet finely cubed
- 1 tbsp tbsp Italian seasoning heaping
- 2 tsp sea salt
- 1/4 cup red wine vinegar
- 2 cups water
- 1 tsp honey or maple syrup
- In a large stock pot, add olive oil and heat on medium heat. When the oil is hot, add onion, garlic, carrot, celery and squash and sauté 4-5 minutes, stirring frequently. Add a splash of water if necessary to keep from sticking.
- Once onions begin to become translucent, add in beets, salt and dried herbs and sauté 1-2 minutes.
- Next, add in red wine vinegar and cook a couple minutes to allow the vinegar to evaporate.
- Finally, add in water and honey or maple syrup. Bring to a low boil, reduce heat and cover.
- Simmer on low for 30 minutes or until carrots, beets and squash are soft.
- Once your veggies are soft, remove from heat and allow everything to cool.
- Blend ingredients into a smooth sauce using an immersion blender or carefully transfer to a blender. Season with salt as necessary once blended