Nomato Sauce (Tomato-less Marinara)

Nomato sauce twirled on a fork with noodles.

Nomato Sauce (Tomato-less Marinara)

Course: Main Course

Cuisine: Italian

Keyword: nomato sauce

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: cups

Calories: 90kcal

Author: Megan Gilmore

Nomato Sauce is a delicious alternative to marinara, for those who can't tolerate nightshades like tomatoes and peppers. Serve it over pasta, pizza, and more!

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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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