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Low Histamine Instant Pot Nomato Sauce

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Nomato sauce made from fresh ingredients with a faster cooking time in the instant pot

 2 cups water
 2 ½ cups sliced carrots
 1 cup sliced beets
 ½ cup white onion roughly chopped
 ¼ cup white distilled vinegar*
 2 tsp minced garlic
 1 ½ tbsp italian seasoning
 1 tbsp extra light tasting olive oil
 1 bay leaf
Histamine Level: 1
 rated a 1 due to garlic, omit for histamine level 0.
 *vinegar is a controversial ingredient. The SIGHI list has it rated a level 0, but they recommend using it sparingly. As always, use your own best judgment.
1

Peel & slice carrots and beets. Slice the beets thinly and the carrots in 1/2 inch pieces.

2

Add water, carrots, and beets to the instant pot. Put on the lid and close the valve to seal. Cook on high for 6 min. When it's done cooking, turn the valve to open and do a quick release of the pressure.

3

Chop onion and place in the blender. Using a slotted spoon remove carrots & beets from the instant pot and into the blender (keep the liquid for later).

Then add garlic, vinegar, and 1/4-1/3 c. of the beet/carrot liquid to the blender.

Blend until pureed.

4

Pour the rest of the liquid from the instant pot into a cup. Then pour puree from the blender into the instant pot. Add italian seasoning, olive oil, and the bay leaf to the instant pot and stir to combine.

5

Put on the lid and close the valve to seal. Cook on high for another 6 min. When it's done cooking, turn the valve to open and do a quick release of the pressure. Remove the bay leaf. If the sauce is too thick, add another few tablespoons of the beet liquid until it is the consistency you like.

Serve over pasta or as a pizza sauce. Let it cool and then freeze extra sauce for quick meals later!