AuthorStacy SaundersCategorySaucesDifficultyBeginnerServe over zoodles or GF noodles. I've also used it as pizza sauce and a base for sloppy joes.
In a blender, place in order: onions, carrots, beets, garlic & vinegar. Add 1/4 to 1/2 can of the beets liquid.
Blend until smooth.
Pour puree into a skillet.
Stir in olive oil & bay leaf.
Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for at least 30 minutes.
Remove bay leaf.
Freeze extra sauce.
Want to use fresh veggies and make it in half the time? Try this low histamine instant pot nomato sauce!
Recipe adapted from Vegan Girl: https://www.allrecipes.com/recipe/201097/no-tomato-pasta-sauce/?lnkid=usspnt
Life without tomatoes can be ROUGH. Ketchup. Salsa. Spaghetti Sauce. BBQ Sauce. I won’t go on, it’s too sad. As a mom with 3 littles, spaghetti was always a go-to easy meal when I was low on time to make dinner, so not having spaghetti sauce was a sad prospect. Enter Nomato Sauce! I was thrilled when I found this recipe, and even happier after I tasted it! It’s a very good substitution for spaghetti sauce and super healthy too! What a great way to sneak vegetables into a meal. The best part is that it freezes really well. I make a double batch and freeze the sauce in 1-2 cup portions in ziploc bags. You can take it out of the freezer a day ahead if you’re really on top of things, or if you’re like me, you can pull it out of the freezer 10 min before dinner and pop it in the microwave for 3-5 minutes. I love using this (https://www.pamperedchef.com/shop/Cookware/Microwave+Cookware/1-qt_+Micro-Cooker/100008) microwave cooker for frozen sauces and rice. Totally worth $11.
Ingredients
Directions
In a blender, place in order: onions, carrots, beets, garlic & vinegar. Add 1/4 to 1/2 can of the beets liquid.
Blend until smooth.
Pour puree into a skillet.
Stir in olive oil & bay leaf.
Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for at least 30 minutes.
Remove bay leaf.
Freeze extra sauce.
This recipe has been a wonderful find. My eldest daughter has issues with tomatoes and we have tried many nomato sauces that just don’t taste anything like pasta sauce should. This recipe actually resembles regular pasta sauce and now it’s looking like my younger daughter and myself can’t eat tomatoes either this recipe will be batch cooked on repeat. Thank you for sharing. We love it. We’re using it to make a pasta bake/lasagne type dish tonight, something we haven’t been able to eat for a long time.
I am SO happy to hear this! I’m glad that you are able to make a meal that you haven’t eaten for a long time 🙂 Thank you for sharing!
Doesn’t vinegar induce histamine release?
Yes, most kinds can and it depends on the list you follow. The SIGHI list that I follow lists distilled white vinegar as a level 0 histamine. You have to do what works for you tho!
I was diagnosed histamine intolerant a few weeks ago so I’m starting my low histamine journey. I made this for the first time today, it was gorgeous! I switched out carrots (intolerant) for red pepper and it gave it an almost sweet flavour. I loved it, I’ve already made another batch for tomorrow! Thank you for this recipe x
You’re welcome! I am so glad you loved it!
i loved this. well so heres the full answer. i loved it but it took some work. so I first tried to cut the carrots up for easier food processing but i used 4 lbs of whole carrots. so two 2 lb bags. then after peeling and cutting up one bag i said screw this so i peeled and broke up in large chunks the second bag. then i decided to just do small batches of the carrots in the processor at a time then pour into a large metal mixing bowl. after i was done I poured the beet juice i needed into the bowl not the food processor. Please dont pour liquid in the food processor. it splashes up and out through the tube in the middle that the blade slides onto. and gets inside the mechanism and its not fun to clean nor is it easy. well then I processed the beets and onions then added to the big bowl. then I poured it all into a large stock pot and cooked for an hour. idk if anyone here also had the struggle i did but the carrots were just idk never ever got baby food puree consistency like ur lovely website photo of the finished sauce. nor was it red. it was carrot orange. well the color is better in a instapot/pressure cooker bc of the pressure cooking i hear. doesnt change the taste. well, i decided to use my stick emersion blender while cooking and having it boil. It worked better than just the food processor alone. but never got baby food puree or liquidy. it was sooo dry so i added a splash of lemon juice like 3 tablespoons i think even tho there was vinegar. but also i was not sure why it just never got to a sweetness it needed. it just kept tasting kinda gritty bc it was as pureed as it was gonna get but never got fully baby food consistency. Then i got creative and thought to also add some more salt to taste but this time used pink salt bc it is salty and sweet. and then i added garlic and onion powders and that also helped. i also decided to try adding 1/4 cup at a time till i liked it and that helped soften and flavor it. finally total stove top cooking was 1 hour. and then i cooled and froze in jars. that was why i doubled the recipe, so that i can not have to do that much work again for a while. I love it but not while doing it. its good to get large quantities so that you dont have to do that much work often. but it now tastes good. I am glad to have a kind of pasta sauce that i can eat since i am trying to do low histimine for a while and see if that is why my arthritis is flaring in my hands after getting a good clean bill of health from the rheumy. this was wonderful after I added things to help. but im glad for the base things in your recipe. i just wanted to share if anyone else had this much trouble and didnt like it you may try like i did. I made a quarter of it for spaghetti after before i realized to add things to help that actually did. that spaghetti was dry and not so good. but after adding things today its way better. I even used it to dip like it was a hummus. i shouldnt have but i added a tad of ricotta and that was good. if you cant have that then dont add that but i only added a table spoon of it.
Thank you so much for sharing your experience and modifications!
I’m curious, did you cook your carrots and beets before putting them in the food processor? Cooked carrots should be much easier to pulverize.
To get it super smooth, I added them to a blender instead of a food processor and that seems to work better. The color of mine comes out different every time, depending on the color of the beets I use. I’ve had almost purple nomato sauce before!
I’m glad you found a way to make it work for you, although sorry to hear it was so much work.