You probably stumbled across this AIP Nomato Sauce recipe because you’re on the autoimmune paleo diet or you’re cooking for someone who is. WELCOME! I’m so glad you’re here. Helping people heal from autoimmune disease is my #1 priority and I’m thrilled to share this recipe with you.
I made an AIP Nomato Sauce recipe because I people told me they missed sauce the most on the autoimmune protocol. The first sauce I whipped up was this AIP Stir Fry Sauce (ya gotta try it), and now I’m happy to introduce AIP Nomato Suace.
So, if you’re missing pasta sauce on your zucchini noodz, I got you girl.
This nomato sauce recipe combines root vegetables, onions and garlic to create the perfect topper to AIP spaghetti and meatballs. I was a little hesitant when I served it to my husband since he’s rarely into recipes that mimic something non-AIP. You can imagine my surprise when he came home from work and said “this is really good, boo.. did you use beets?!”
HUZZAH! Yes, I did use beets in my Nomato sauce recipe. You see, traditional marinara sauce uses tomatoes, which are eliminated on AIP. It’s not that tomatoes are bad, but they contain high amounts of lectins which can cause inflammation and leaky gut.
Root veggies for flavor, texture, and color
Garlic and onions for flava-flave
Balsamic vinegar to deepen the flavor
Herbs and spices for traditional Italian seasonings
What to put it on:
If you’re on the autoimmune paleo diet, then snag yourself a spiralizer and put it on top of zucchini noodles.
I also love adding it to Cappello’s grain-free noodles, though they’re not autoimmune paleo compliant because they have almond flour and xanthan gum.
AIP NOMATO SAUCE RECIPE
- 1 tbsp cooking fat coconut oil or olive oil are great
- 1/4 tsp maple syrup
- 1 tbsp balsmic vinegar
- 2.5 cups carrots sliced
- 1 cup beets sliced
- 2 tbsp garlic sliced
- 2 cups onions chopped
- 2 cups broth
- 1/4 cup fresh basil sliced
- 1 tsp fresh thyme
- 1/8 tsp sea salt
- Heat cooking fat in a large sauce pan on medium-low heat
- Make sure the cooking fat is evenly coating the bottom of the pan and add in the cup of onions, stir until they are translucent (about 1-2 minutes)
- Add in the maple syrup to help caramelize the onions and continue to stir every 2-3 minutes until the onions are soft and slightly brown
- Add the remaining ingredients, except for the balsamic, and stir to combine
- Bring the pot to a boil, then cover on a simmer for approximately 30 minutes or until the carrots and beets are fork tender
- add the balsamic vinegar
- using an immersion blender, blend all the ingredients together until smooth
- add additional 1/4 cup of water or broth if you want the sauce to have a thinner consistency
If you love my recipes, do me a favor and share this one over on Pinterest. I’ll love ya forever *kiss*
Some really superb information, Glad I noticed this. “They are able because they think they are able.” by Virgil.
Loved this recipe. I discovered using a pre-roasted beet added a depth of color and flavor. Thanks
Oh yay! I’m so glad you liked it and that the pre roasted beet made it more delicious!
What kind of broth do we use?
Any broth you like! I personally prefer bone broth.