Nomato Sauce (Tomato-Free Marinara Sauce)

Nowadays many people are following the autoimmune paleo protocol (AIP). This restricted version of the paleo diet, in addition to prohibiting grains, legumes, and dairy, also excludes eggs, nuts, seeds (including seed-based spices) and nightshades (potatoes, peppers, eggplant, and tomatoes) in an effort to minimize – and in some cases to cure – leaky gut and many autoimmune diseases. But you know how it is, we Italians love our tomato sauce.

• Preparation Time: 25 mins
• Cooking Time: 32 mins
• Total Time: 57 mins
• Calories: 161 Calories

Ingredients

• 1 clove garlic, minced
• ½ lemon, juiced
• 1 ½ teaspoons olive oil
• ½ cup water, or more if needed
• 5 leaves fresh basil, chopped
• 1 pinch Himalayan salt to taste
• ¼ kabocha squash, peeled and cut into small cubes
• 3 carrots, cut into small cubes
• ½ red beet, cut into small cubes
• ⅓ yellow onion, finely chopped
• 5 leaves fresh sage, finely chopped
• 1 tablespoon capers (Optional)
• 1 tablespoon dried Italian herbs

Recipe Instructions

Step 1

Combine kabocha squash, carrots, and beet in a food processor; pulse until coarsely grated.

Step 2

Heat olive oil in a saucepan over medium heat until sizzling. Add onion, garlic, and sage; cook and stir until onion is fragrant, about 1 minute. Stir in grated kabocha squash mixture, capers, Italian herbs, and salt.

Step 3

Pour water into the saucepan. Cover and simmer sauce, adding more water if needed, until kabocha squash mixture is soft, about 30 minutes. Mash mixture with a fork to make sauce smoother.

Step 4

Stir lemon juice and basil into the sauce and let flavors combine, about 1 minute.