AIP NOMATO SAUCE RECIPE
This AIP no'mato sauce is the perfect replacement for marinara while you're on the autoimmune paleo protocol. It's gluten-free, doesn't include night shades, and it's the perfect topping to meatballs and/or spaghetti squash
Ingredients
- 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
Instructions
- 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
Notes
If you have time, make the sauce ahead of time so you can set the veggies aside to cool before blending (this makes life a lot easier!) If you don't have an immersion blender, you can blend this in a standing blender as well. If you prefer a thinner nomato sauce, add even more liquid while you're blending it.