Nightshade-free Marinara Sauce
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.
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
Instructions
- Wash and chop the carrots, celery, and beets into medium dice. Peel and chop the garlic and onion into medium dice as well.
- 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.
- 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.
- 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.
Notes
Tips
Depending on what kind of bone broth you use, the consistency will be different. It can be thick if you use very gelatinous bone broth, which I normally do because it is more nutritious. My favorite is homemade broth simmered for at least a day. My favorite brand is Bonafide.