No tomatoes? No problem! Check out my new tomato-free nomato tomato sauce.
I love this recipe.
I also love tomatoes, but lately have found that they may not love me as much as I love them, so I’ve been trying to cook without tomatoes and in turn have been finding new creative ways to make some old traditional favorites.
So instead of using tomatoes in this recipe, I used beets (golden beets– you’ll see in future recipes that we use other substitutes that are more RED). I didn’t, but you could also use squash in this recipe for a creamier texture.
Things I love to use this sauce with:
- chicken wings
- chicken fingers
- … pretty much anything you could use tomato sauce for!
Try this recipe, make ahead and freeze it, it’s pretty awesome. At least we think so. It’s also autoimmune paleo compliant (nightshade free!).
Happy cooking, friends!
Nomato Tomato Sauce Recipe
Prep time: 10 minutes
Total time: 60 minutes
Makes: 4-6 servings
- 1 tsp avocado oil
- 1 yellow onion
- 4 cloves garlic, crushed
- 3 yellow red beets (we used yellow ones, but for authenticity you might want to use red!), peeled and chopped
- 1 lb carrots, peeled and chopped
- Optional– 1/2 cup butternut squash (for a creamier texture), peeled and cubed
- 3/4 cup water
- 1 tbsp dill (dried)
- 1 Tbsp oregano
- Salt and pepper to taste
- In a stock pot over medium heat, heat your avocado oil.
- Once the oil is hot (about 2 minutes), add the onions and sauté until they’re golden brown (about 5 minutes).
- Once the onions are browned, add the garlic- and sauté for another 3-5 minutes.
- Next up, add the beets, carrots, and optional squash as well as the water, and turn up the heat.
- Bring the pot to a boil and boil for 5-10 minutes, then reduce heat.
- Simmer on medium/low and add the salt, pepper, oregano and dill for 30-40 minutes, stirring occasionally.
- Remove from heat, then serve and enjoy!
In this recipe we paired our nomato sauce with meatballs, but you can use spaghetti squash, zucchini noodles, or anything else you like!