Easy Nomato Sauce Recipe: Nomato sauce without beets
This delicious tomato-free marinara sauce is so rich and flavorful that you won’t believe it’s completely free of tomatoes! Perfect for those following a paleo, AIP, vegan, or nightshade-free diet, this Classic Nomato Sauce has all the savory depth and satisfying taste of traditional tomato sauce. It’s so close to the real thing, even your tomato-loving friends and family won’t be able to tell the difference. Whether you’re using it for pasta, pizza, or any other dish, this sauce is sure to impress!
Ingredients
Nomato sauce recipe ingredients:
- 1.5 tablespoons extra virgin olive oil - (22.5 ml)
- 1 large onion or red onion - diced (about 200g)
- 5 cloves garlic - sliced (about 15g)
- 1 cup carrot - diced (about 2 medium carrots, 130g)
- 1 cup celery - diced (about 100g)
- 1 cup butternut squash - cubed (about 140g)
- 1 medium-sized purple sweet potato - finely cubed (about 130g)
- 1 tablespoons Italian spice mix or seasoning blend
- 1/4 cup red wine vinegar - (60ml)
- 1 teaspoon honey or maple syrup for vegan option - (5g)
- 2 cups water - (480ml)
Instructions
How to make Nomato sauce recipe: easy Nomato pasta sauce
- Heat olive oil in a large stock pot over medium heat. Once hot, add the diced onion, garlic, carrots, celery, purple potatoes, and squash. Sauté for 4-5 minutes, stirring frequently. If the veggies start to stick, add a splash of water.
- When the onions turn translucent, stir in the salt and dried herbs. Sauté for another 1-2 minutes.
- Pour in the red wine vinegar and cook for a few minutes until the vinegar has evaporated.
- Add water and honey (or maple syrup for a vegan option). Bring the mixture to a low boil, then reduce the heat, cover, and let it simmer for about 30 minutes, or until the carrots, potatoes, and squash are soft.
- Once the vegetables are tender, take the pot off the heat and allow it to cool slightly.
- Blend everything into a smooth sauce using an immersion blender or carefully transfer it to a blender. Taste and adjust seasoning with more salt and black pepper if needed.
Instructions for the Instant Pot:
- Sauté Mode: Turn the Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the diced onion, garlic, carrots, celery, purple potatoes, and squash. Stir frequently and sauté for about 3-4 minutes until the onions begin to soften. Add a splash of water if needed to prevent sticking.
- Add Herbs & Seasoning: Stir in the dried herbs (thyme, basil, oregano, and rosemary) and salt. Sauté for another minute to let the flavors meld.
- Deglaze with Vinegar: Pour in the red wine vinegar and cook for 1-2 minutes until most of the vinegar has evaporated.
- Add Remaining Ingredients: Add the water and honey or maple syrup, stirring to combine.
- Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Pressure cook on Manual (High Pressure) for 10 minutes.
- Natural Release: Once the cooking time is up, let the Instant Pot do a Natural Pressure Release (NPR) for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
- Blend the Sauce: Open the lid and allow the contents to cool slightly. Use an immersion blender directly in the Instant Pot to blend the sauce until smooth, or transfer the mixture to a blender if needed. Adjust seasoning with additional salt or pepper to taste.
- Serve or Store: Your Nomato sauce is now ready to serve or store. It can be refrigerated for up to 5 days or frozen for up to 3 months.
- This method is quick and allows the vegetables to soften perfectly under pressure, making it even easier to blend into a smooth, delicious sauce!
Notes
1 serving: 1/2 cup
Use 1 tablespoon Italian spice mix or substitute with:
- 1 teaspoon thyme (dried or fresh, 1g dried or 2g fresh)
- 1 teaspoon basil (dried or fresh, 1g dried or 2g fresh)
- 1 teaspoon oregano (dried or fresh, 1g dried or 2g fresh)
- 1 teaspoon rosemary (dried or fresh, 1g dried or 2g fresh)
- 2 teaspoons sea salt (about 12g)