One of the hardest things we had to let go off when we embarked on our no sugar journey was pasta. We used to love having pasta at least once a week. Now, 4 years in, we do have pasta occasionally, but then we try to make everything else that we add to the pasta as nutritionally dense as we can. That is where this sauce comes in. I try to cut back on my tomato consumption as much as possible, mainly for the effect it has on my joints. When I have too much I feel sore and stiff. When I read about a nomato sauce the first time I thought the people were bonkers – pasta without tomato? No! But then I gave it a whirl and turns out the sauce is actually good – if you tweak it a bit.
For us, the original sauce was too sweet. So we cut back on the quantity of beetroot and omitted the sweetener. I increased the carrots for a bit of added natural sweetness, without the earthiness that beetroot brings. I think it is crucial to use good quality bone broth – not only gives it a punch nutritionally, but also flavour-wise. If you really don’t have access to bone broth, rather substitute with water. There is no sense in using cubed stock or store-bought stock since you are trying to make this as healthy as possible. We love garlic, that is why we add 2 forms – freshly chopped and granulated. You can substitute with whichever spice or herb you prefer. I have made this recipe with added nutmeg and ginger and it worked as well.
Once done, you can either freeze it in smaller batches or use immediately. If you want to make a “tomato” base to use on pizzas, simply decrease the amount of bone broth or water that you add (or leave it out almost completely). That will give you a firmer, chunkier sauce. If you want it more liquid, add more broth or water. Play around with the consistency until you are happy with the end result. You can use this sauce for pastas, or any other recipe that calls for marinara sauce, as a base for stews, as a pizza topping, or even as a dipping sauce.
Try it and let me know what you think!
Nomato sauce (tomato-free pasta sauce) [AIP, LCHF, Keto, No sugar]
Esrida Brits | 19 Sept 2019
AIP, LCHF, Keto, No sugar
- prep time: 15 min
- cook time: 30 min
- total time: 45 min
Servings: about 1 liter
- 15ml coconut oil
- 1 medium onion (about 100g)
- 3 ribs celery (about 100g)
- 3 carrots (about 250g)
- 1 beetroot, well scrubbed (about 100g)
- 1/2 cup pumpkin puree
- 2 cloves garlic
- 2 1/2 cup bone broth (can substitute water)
- 1 1/2 tsp sea salt
- 1 1/2 tsp granulated garlic and dried parsley to taste
- 1/4 cup fresh basil leaves
- 10 pitted kalamata olives
- 1/2 juice of a lemon
- 15ml nutritional yeast (optional)
- Heat coconut oil in a saucepan over medium low heat. Chop onions and add to coconut oil. Chop remaining veggies while onions saute. When onions are slightly translucent, add chopped celery, carrots, and beetroot to onions.
- Once all veggies are soft, add pumpkin puree, diced garlic, bone broth, sea salt, and spice blend.
- Cook about 10 minutes.Add lemon juice, basil leaves, olives, and nutritional yeast (if using).
- Blend with an immersion blender in the sauce pan, or transfer to a blender or food processor. Pulse until you achieve the desired texture.
- Use immediately or store for later use (can be frozen or kept in the fridge for a few days)