Nomato sauce is a tomato-free alternative to marinara sauce, for those who need to avoid nightshades or have food sensitivities. It’s the perfect topping for pasta, pizza, and more!
Why You’ll Love It
It tastes amazing. This recipe gets its natural sweetness from carrots, and still has the Italian flavor you love, thanks to the addition of basil and oregano. The red hue comes from beets, but the beet flavor isn’t overpowering, so it still tastes similar to regular marinara sauce.
It’s made without nightshades. Nightshades are a family of plants that can be problematic for some, especially for those dealing with auto-immune conditions. These plants include tomatoes, peppers, paprika, eggplant, potatoes, and more, so this sauce is made without common tomato sauce ingredients, like bell peppers, tomatoes, and red pepper flakes.
It’s great for those following special diets. This sauce is naturally vegan, gluten-free, and dairy-free, and it’s also Paleo and AIP friendly. Since it’s mostly comprised of blended vegetables and herbs, it’s a great way to add more nutrients into your life!
Ingredients You’ll Need
The carrots and beet make up the base of this nightshade-free sauce, and the onion, garlic, and herbs will help add the classic tomato sauce flavor. This recipe uses lemon juice instead of vinegar to help add a tangy, acidic flavor that the tomatoes would normally provide.
If you don’t have carrots on hand, you could also use a similar amount of pumpkin puree or butternut squash as the base of this sauce. You can also use extra veggies you have on hand, such as celery or zucchini.
How to Make Nomato Sauce
1. Saute the veggies.
Heat the olive oil over medium heat in a large skillet with a lid. Add in the onion and sauté until it’s soft and translucent, about 8 minutes.
Add in the garlic, basil, and oregano and stir until they are fragrant, about 1 more minute.
2. Simmer.
Next, add in the carrots, beets, water, and 1 teaspoon of salt. Bring the liquid to a boil, then cover the pot and lower the heat, so the veggies can simmer until they are tender, about 25 to 30 minutes.
3. Blend.
When the vegetables are soft and easily pierced with a fork, transfer them to a high-speed blender, along with all of the liquid in the pan.
Add in the lemon juice, then secure the blender’s lid and blend until the sauce has reached your desired consistency. (You can make it silky-smooth, or a little chunky, depending on your preference.) If you prefer a runnier sauce, you can add water 1 tablespoon at a time, until you are happy with the texture.
Safety Note: When blending hot liquids, be sure to cover the vent in your blender’s lid with a thin towel, so steam can safely escape as you blend, without splattering. Otherwise, the steam pressure may build up as you blend, causing the lid to blow off of your blender– which would be a very hot mess! Bullet-style & individual cup blenders are not ideal for blending hot liquids, since there is no venting option.
4. Enjoy!
Once the soup has been blended, adjust any seasoning to taste. If the beet you used was large, you may need to add more salt (just a 1/2 teaspoon at a time) to help counterbalance the sweetness of the root vegetable.
This AIP nomato sauce recipe makes roughly 4 cups, so you can store any leftovers in an airtight container in the fridge for up to 5 days. Or, you can freeze it for up to 3 months. (Be sure to leave a little room at the top of your storage container, so it has room to expand as it freezes.)
Frequently Asked Questions
Yes, you can skip the olive oil in that case and simply add all of the veggies, water, and spices into the pot. (No sauteing required!) Secure the lid and cook at high pressure for 10 minutes, then let the pressure naturally release for another 10 minutes. Then move the steam release valve to venting to release any remaining pressure in the pot. When the floating valve in the lid drops, it’s safe to remove the lid. Blend the cooked veggies as directed, and adjust any seasoning to taste from there.
You can use half the amount of red wine vinegar, if you prefer, or any other vinegar that you like. Vinegar tends to taste more pungent than lemon juice, so start with a small amount and add more, to taste.
Sure, you can use bone broth for extra minerals, or any other veggie stock you prefer. Just keep in mind that this may increase the sodium, so you might not need as much salt in that case.
Looking for more pasta sauces? Try Butternut Squash Pasta, Creamy Cajun Pasta, or Pumpkin Pasta Sauce for more delicious ideas.
Nomato Sauce (Tomato-less Marinara)
Ingredients
- 1 tablespoon olive oil
- 2 yellow onions , chopped (about 2 cups)
- 4 garlic cloves , minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 pound carrots , peeled and chopped
- 1 medium beet , chopped (about 1 cup)
- 1 cup water
- 1 teaspoon sea salt
- 2 tablespoons fresh lemon juice
Instructions
- In a deep skillet (with a lid), heat the olive oil over medium high heat. Add in the onion and sauté until it’s soft and translucent, about 8 minutes. Add in the garlic, basil, and oregano and stir until it’s fragrant, about 1 more minute.
- Add in the carrots, beet, water, and 1 teaspoon of salt, then bring the liquid to a boil. Cover the pot with a lid, and lower the heat to a gentle simmer. Cook until the beets and carrots are fork-tender, about 25 to 30 minutes.
- When the vegetables are soft, transfer them to a high-speed blender, along with all of the liquid in the pan. Add in the lemon juice, then cover the blender with a lid.Safety Note: Make sure that the steam can safely vent out of the lid, so the steam pressure won’t make the lid pop off during blending. (Cover the vent with a thin dish towel to prevent splattering.)
- Blend until the sauce is smooth, then adjust the seasoning to taste. Depending on how large the beet is that you used, you may need to add more salt. I start with a 1/2 teaspoon at a time (for a large beet you may need to add 1 extra teaspoon of salt in total) to help counterbalance the sweetness from the root veggies.
- Transfer the sauce to an airtight jar with a lid, and store it in the fridge until you’re ready to use it. This sauce makes an excellent alternative to marinara sauce, so you can use it over pasta, pizza, in lasagna, and more. The sauce will keep well in the fridge for up to a week, but you can also freeze it for up to 3 months. (Just be sure to leave some extra room at the top of the jar, to allow for the sauce to expand as it freezes.)
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Nutrition
Whether you require a nightshade-free marinara sauce, or are just looking to change up a recipe in your weekly dinner rotation, I hope you’ll enjoy this nomato sauce recipe! Be sure to leave a comment and star rating below if you give it a try.
This is awesome! Made it just now and it really made me think that it is tomato-based! Definitely will make this again! Thank you so much 😍
Can u use canned beats m
I have been nightshade free for over a year and really missing my marinara. This was a great surprise! My whole family loved it and we will do it again for sure! Thank you!!
Is it possible to make this without lemon or lime juice? I’m allergic to citrus fruits. Could I leave it out or replace it with something else?
Thanks!
Sure! You could always try adding a splash of something like balsamic vinegar at the end, or just taste it and season as you like.
This tastes so good! I didn’t have any lemon juice so just left it out and it tasted great. I stopped eating nightshades over a year ago and this is the best tomato substitute I’ve tried!
This sauce worked out well for a vegetable lasagna I was making for myself & my husband….he’s been staying away from nightshade vegetables since he suspects that they might be some of the foods causing inflammation. I wasn’t sure if I would like the sauce because I’ve never had an interest in beets but with this recipe, I was thankfully pleased with the taste….& the consistency. Both of us enjoyed the lasagna it was used in……so thank you for providing this easy, delicious “marinara” sauce.
Hi! This is great but I was wondering if you can leave out the beets. My partner is allergic to tomatoes, beets, & vinegar, but I miss being able to have marinara sauce. Any advice? Thank you.
The beets give it the red color, but you could probably swap it with more carrots? Let me know if you experiment with it!
god sent this recipe. Thank you! Tasted sooooo good!
I transformed it into a stronger pizza sauce by adding 3/4 c Ruby port, 1/2 tsp basil, 1 Tbsp oregano and 1 tsp bouillon (vegetable, mushroom, or chicken all work. My 4th grader was absolutely thrilled!
I think the port is necessary for it to truly start tasting like the marinara sauce we know. It adds a certain body and depth of flavor.
Then again I was raised on sweeter marinara sauces so…
I really loved it. Thank you!
Hi! I really want to try this, but I’m allergic to coconut oil. Is there an alternative?Would any oil work? Avocado oil has a really high burning temp. so I was thinking about that? Thank you!
– Sarah 🙂
I used olive oil and it was great. EV olive oil is AIP friendly if you have that restriction.
Love this! I have a daughter who can’t eat regular tomato sauce at all. Do you think you could make a couple of batches and can it for quick use?
Hello. Do you think this recipe will work without the beets? My son is sensitive to malvin so can’t have beets. Thanks!
Can this be canned for later use like other sauces?
I used olive oil instead of coconut oil, and added more leon juice. My boyfriend can’t have tomatoes even though we love them, he was pissed, he said,”You know I can’t have tomatoes and you make a big pot of sauce!” There’s not one tomato in the sauce! Said it was the best sauce I’ve ever made and had two big plates with the sauce! Thank you so much. Grace
Tasted great! A good blend of flavors. Thankful for this recipe. 🙂
This recipe is fantastic! Served it with GF pasta. Will be doing AIP soon and love that I have a great recipe to add to my rotation and use spaghetti squash in place of the pasta. Thank you!!
My son is allergic to lemon and apple so could I use white vinegar in place of the lemon juice? This looks yummy!
Can I used canned sliced beets? If so, how much should I use and when?
I am so happy I found this recipe! I’ce Recently found out I’m allergic to tomato so it’s a godsend! I’m going to try it tonight or tomrw and will keep you posted.
My husband loves spaghetti with marinara sauce. The only issue is that he is allergic to tomatoes. For the longest time, I’ve been looking for a recipe to substitute the marinara sauce so he can indulge eating spaghettis once more. But alas, this recipe came into our lives. HE ABSOLUTELY LOVES IT! This is a simple, wonderful and flavorful recipe. It even smells like marinara sauce! Thank you so much for sharing this recipe.
A couple of notes, since I wanted to try the recipe, I used the ingredients I had available. Meaning, although not ideally, I had to use canned carrots and beets, as well as dried spices. I will get fresh ingredients to try this once more. I’m pretty sure the flavor will be accentuated and extra delicious.
Once again, thank you so much for this recipe. Your recipe was the hero of tonight’s dinner!! 😊
I’m so glad you and your husband enjoyed it! Thanks for sharing that the canned versions worked out, too!
Hello, Thanks so much for posting these substitutions. Because there is a huge lack for nightshade free salsa, I was wondering if you would be interested in producing a recipe similar to Kc naturals nightshade free salsa. The few recipes online are usually mango salsas or salsas that don’t look or come close to the real thing. Just thought I’d ask since you have had experience with making these kinds of substitutions. Thanks!
Disclaimer: I seldom leave reviews and am a hard marker. Having to cast aside nightshades has left me wanting for all my favorite foods which, of course, all contain tomatoes. I gave this a whirl even though I couldn’t imagine it would suit my fussy palate. Some folks have described it as edible and other s as delicious. It is certainly closer to delicious and in a few months I am sure I will be totally happy with it. I did add dried marinara seasoning which I will toast next time to mellow out the flavor. I substituted red wine vinegar which made it a lot better and had to play with the consistency as mine was very thick. All in all, i will definitely make it again and use it in chili, pizza, nacho soup etc. For those who are making it for families that are tolerant of nightshades, just mix this recipe with a tomato one and they will love it too.
Thank you. A very good recipe
Hi have you tried to use butternut squash instead of carrot? My daughter can not eat carrot …
I used this in lasagna, and it worked great. I did add more seasoning than the recipe has as written, but that’s just personal preference. Also, I used an immersion blender rather than a standing blender. If you have one, it really simplifies things.
I tried this recipe last night to use a pizza topping. It was AMAZING. On its own, you probably wouldn’t quite be fooled into thinking it was tomato sauce, but on the pizza with other toppings, I genuinely couldn’t tell the difference. This is an absolute game-changer for me. I’m a pescatarian with a wheat intolerance and my partner is dairy-free with a sensitivity to tomatoes, so we really struggle to think of meals we can enjoy together. This sauce opens up so many new possibilities! Thank you, thank you, thank you!
Is there an alternative I can do for the garlic and lemon? My daughter can’t have the garlic and lemon..
This is so yummy! We added more salt and italian seasoning and a touch more water to thin it out in the blender. The sauce is so creamy – kind of like a vodka sauce but without the dairy!
I have suffered for many years with severe migraines that effect my whole left side (Sensory Migraine with aura). By chance I realised one week my migraines had reduced, I realised I had stopped eating organic red peppers and began looking into the family of foods that they belong to. This is when I learned about ‘The Nightshade Family’ group of foods. I have cut-out peppers, tomatoes and white potatoes. Just by doing this, I have managed to get my life back, stopped taking triptans and been discharged from seeing the migraine specialist.
I’m finding it hard not cooking with tomatoes but was so pleased to come across your recipe. I have printed it off and cannot wait to cook. Thank you.
This was a great base recipe foe us tonight! I used and added your cashew cream recipe, added tomato paste, herbs de Provence, omitted the beets (because the flavor was so perfect already!). Thank you, this is my favorite recipe resource ever!
I made this yesterday to use on the almond crust pizza and it was delicious. I’m going to make the sweet potato lasagna with what’s left. I only wish I had doubled the recipe. I love the vibrant colour too.
I made 2 batches of this. It is so yummy. The color is nice and bright. I added a tsp of Italian seasoning, which made it taste and smell very authentic. The lemon juice is actually the most important addition. Also, I used an immersion blender to puree the sauce in the pot. First batch was served over angel hair pasta with breaded eggplant. Second batch I easily tripled, and pressure canned for later. Thank you so much for developing this wonderful recipe. My sincerest compliments.
This is FANTASTIC! I have not been able to eat tomatoes for some time and have been so depressed because I LOVE tomatoes, like I can eat them raw like an apple. The thought of eating carrots and beets as a replacement did not appeal, so I just went without. But oh man! This is really really delicious. You know when people say something tastes like the real thing, and it never does? Not the case here! I seriously could not tell the difference and neither could my picky hubby! I am making all the dishes this weekend that I have missed. Thank you, thank you!!
I’m so glad you enjoyed the tomato-less sauce, Virginia. Thanks for the kind review!
My Husband is a tomato sauce lover. He has tasted this sauce, and we both love it! Thank you so much for this amazing recipe.
Hello! I’m delighted with this sauce overall! However it tastes a little sweet to me, and I’m trying to figure out what I can add to tone that down.
More lemon juice?
Yes, salt or lemon juice should help balance out any sweetness.
Hello, what if I have canned beets? How much should I use?
Haven’t tried it yet, but I’m wondering what is the serving size? The nutritional break down is great but it just says “per serving”- what is that? 1 cup? 1/2 cup? Thanks!
Thank you for this recipe! I made it tonight and it is so delicious. Hard to believe there are no tomatoes! I’ve missed marinara, so thank you!
This tastes so good!! It was sweeter than I wanted and thought it might be with so many carrots. I almost fooled my family, but the color was brighter than tomato sauce, but they liked it. It also needs a little flavor and crushed red pepper hit the spot. Definitely will make again!
This is ABSOLUTELY like the real thing!! I added a lot of Italian, basil, oregano, and parsley to the sauce after blending it. Then I cooked it with 4 bags of miracle noodles on low for about 30 minutes and server with Parmesan chicken. PERFECTION!!
Father is on a very restricted diet. No nightshades.
Little to no salt or [refined] sugar.
This looks like it could fit his dietary restrictions, but as I read the nutritional information, I was weary of the amount of sodium and sugar content.
Other than the added salt, is the rest just natural occuring sodium and sugars?
Yes, the veggies contain natural sugars and sodium, but if you need to cut-back on added sodium, you can always use less salt than this recipe calls for. Hope it’s a hit!
I have an autoimmune disorder and arthritis that is associated with it. I started eliminating foods that cause inflammation in my body, nightshades being one of them. When I saw your recipe for a no-tomato spaghetti sauce, I was eager to try it. It did not disappoint. I love the Italian flavor so I added quite a bit of garlic and Italian seasoning. I also added a lb. of ground turkey to make a bolognese sauce, it turn out delicious. I use it on gluten free penne pasta and as a sauce for my pizza. SO GOOD!! Thank you for the recipe.
Have you tried cooking the carrots and beets in the instant pot?
No, but I imagine they’d probably be tender after 10 minutes at high pressure, plus a 10 minutes natural release. Let me know if you experiment with it!
Wow! My husband is night shade intolerant and I wanted to surprise him with a tomato less sauce. I am super happy with this one. I added a 1/4 tsp. of sugar, adjusted the salt, used canned beets and carrots, and just a smidge of vinegar on top of the lemon, I ran out of the lemon.
Sooo good! It even looks like the real deal. It is now simmering to get more flavor! I will let you know what the hubby thinks later.
My husband loved it! Compared it to a chef buddy that would cook spaghetti and meatballs for him. YES!
I made this for my daughter who has terrible acid reflux and tomato based sauces bother her more than anything. She’s also an extremely picky eater. She loved this sauce. It’s delicious! I’ve used it on pasta and pizza and both times it’s been amazing.
This recipe is amazing. I would like to make a large batch of it and can it for winter. Any suggestions should I water bath it or pressure can?
I tried this tonight and loved it, my 5 year old could not even tell it was not tomato sauce. Have 4 packets left and will make again. Thank You
Do you need to use fresh beets or is canned ok?
This is so good and you wouldn’t there were no tomatoes!
There is a perverse element to my personality: I enjoy making my friends feel a little nervous just before making them very happy. For example, I might say in a very serious tone of voice, “I need to talk to you about that book that you recommended.” My tone might indicate the likelihood of an extremely negative forthcoming review. But then I gush, “It was AMAZING! I loved it SO MUCH!!! Well, as to the subject of the nomato sauce, one of my dearest friends is coming to dinner tomorrow night. She can’t eat nightshades. I made this sauce and plan to serve it with meatballs on linguine. She will see it and I’m sure that her heart will fall, imagining that I have forgotten all about her dietary requirements. But I will quickly reassure her that it is NOmato sauce, and make her very happy indeed. I just made it and took a little taste, and thought it was pretty good. Then I realized I hadn’t yet added the fresh lemon juice. I did and the now it is unbelievably delicious. Thank you so much for giving me this opportunity to indulge this twisted part of myself.