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Nightshade-free Marinara Sauce
Annika Schimmer

Nightshade-free Marinara Sauce

5 from 2 votes
It is kind of mind-blowing how much something can taste like a tomato without any of it in it. This nutrient-dense sauce is suited for anyone who cannot tolerate tomatoes. It is paleo and AIP friendly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1 medium bowl
Course: Main Course, Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 cups carrots, diced ((4 medium carrots))
  • 1 cup celery, chopped ((3 medium stalks))
  • 3/4 cup beets, diced ((1 large beet))
  • 2 large cloves garlic
  • 1 cup onion, diced ((1 medium onion))
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup and 2 Tbsp bone broth
  • 1/4 cup fresh basil ((packed))
  • 2 tsp dried oregano
  • 3/4 tsp sea salt
  • 3 Tbsp lemon juice ((2 lemons))
  • 1 tsp coconut aminos
  • 1 tsp blackstrap molasses
  • 0.5 tsp red wine vinegar
  • 2 Tbsp water

Method
 

  1. Wash and chop the carrots, celery, and beets into medium dice. Peel and chop the garlic and onion into medium dice as well.
  2. Heat a medium pot over medium heat. Once hot, add olive oil and fry onion and garlic until translucent. Add the rest of the veggies and fry for a few minutes. Add bone broth and a lid and cook for about 20 minutes or until the veggies are all soft. If the pot boils too much bring the temperature down to medium-low.
  3. Pour everything from the pot into a high-speed blender. Add basil and the rest of the ingredients. Make sure when you measure the basil that the cup is packed. Blend on high speed.
  4. The sauce will be quite thick, so If you would like it thinner either add bone broth or more water. Store it in the fridge in a glass jar for a couple of days or freeze it.