Nomato Sauce
By far one of the things I miss the most are nightshades! If you're looking for an amazing nightshade-free (NO TOMATOES) sauce recipe, look no further. This sauce can be used as a base for a variety of other things, as well - like ketchup and enchilada sauce!
Equipment
- Large Stock Pot
- Immersion Blender
Ingredients
- 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
Instructions
- 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
Notes
Yes, this can be cooked in an Instant Pot - 15 minutes should do the trick.
Tried this recipe?Let us know how it was!