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creamy tomato sauce on top of zucchini noodles


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
Prep Time 25 mins
Cook Time 35 mins
Course Main Course
Cuisine Italian
Servings 6


  • 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 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. 
Keyword Autoimmune, Autoimmune paleo, gluten free, Paleo, Whole 30