This nomato sauce is a nightshade-free pasta sauce that’s made without tomatoes and other nightshade vegetables. It’s an ideal substitute for all your tomato based dishes like spaghetti Bolognese, casseroles, stews and pasta/pizza sauces.
Nightshades are a category of vegetables and fruits belonging to the Solanaceae family. What all nightshade foods have in common are alkaloids, nitrogen-containing substances that are found in the leaves, stems and edible parts of the plants.
While nightshades offer may of beneficial nutrients such as vitamins, minerals and antioxidants, I find some clients with inflammatory conditions can be sensitive to nightshades and benefit from removing them from their diet for a period of time.
This nomato sauce is an excellent replacement for a tomato passata.
1 tablespoon of extra virgin olive oil
2 cloves garlic, chopped
1 onion, diced
3 large carrots, chopped
2 celery stalks, chopped
1 cup of pumpkin or sweet potato chopped
1 small beetroot, peeled and chopped
3 tablespoons of fresh basil, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon of dried oregano
Any other herbs you enjoy such as rosemary, sage or thyme
1 Tbs maple syrup or coconut sugar
Generous pinch of salt
1 – 2 cups vegetable or chicken broth
2 tablespoons of lemon juice or balsamic vinegar
Heat the olive oil in a large saucepan over a medium heat. Add onions first and cook until they are translucent, approximately 5 minutes. Add the remaining vegetables and dried herbs and stir to combine and cook until tender, stirring often to avoid the vegetables burning!
Add the lemon juice, maple syrup, seasoning and broth. Use enough liquid to just cover the veggies and cook for a further 10 minutes until the veggies are soft. Cook longer for a thicker sauce or paste.
Finally add the fresh herbs and blitz with a blender, food processor or with a stick blender until you achieve a nice thick red sauce.
Store in the fridge for up to 7 days or freeze for 3 months.