• No-Mato Sauce (Tomato-Free Pasta Sauce) for Secret Recipe Club

    by Dorothy Reinhold on June 22, 2014


    Print This Post Print This Post No-Mato Sauce (Tomato-Free Pasta Sauce) | ShockinglyDelicious.com

    Food allergies and sensitivities are vexing things, aren’t they?

    You might love nothing more than an eggplant-tomato-sweet bell pepper ratatouille, and your friend can’t touch it because she isn’t allowed to eat nightshades.

    What are nightshades? White potato, tomato, eggplant, bell peppers, tomatillos, paprika, cayenne, tobacco, etc.), which all contain a protective toxin within them to prevent bugs, insects and small animals from eating them. Those who have an intolerance to this alkaloid toxin might suffer from joint or nervous system disorders, digestive problems, and other health-related issues.

    So what do you do if you crave marinara, but can’t have it because the acid provokes your GERD? Or if you are hosting friends for a pasta dinner but they follow a no-tomato or nightshade diet?

    This No-Mato Sauce will come to your rescue.

    No-Mato Sauce (Tomato-Free Pasta Sauce) | ShockinglyDelicious.comAnd first things first, no, it doesn’t even taste like beets. Or pumpkin. It actually tastes kinda like tomato! 

    Recipe: No-Mato Sauce (Tomato-Free Pasta Sauce)

    No-Mato Sauce (Tomato-Free Pasta Sauce) | ShockinglyDelicious.comSummary: Use this No-Mato Sauce in all your recipes that call for tomato sauce. Slather onto pizza dough, spoon onto hot pasta or dip pita wedges.

    Ingredients

    • 3 tablespoons olive oil
    • 1 medium red onion, chopped
    • ½ teaspoon dried thyme
    • 5 cloves garlic, pressed or finely minced
    • 1 ½ cups carrots sliced into coins
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon balsamic vinegar
    • Melissas Peeled and Steamed Ready to Eat Baby BeetsPinch of sea salt
    • A few grinds of black pepper
    • 1 (15-ounce) can pumpkin puree
    • 1 (8-ounce) package Melissa’s Peeled & Steamed Ready to Eat Baby Beets
    • Garnish: fresh chopped basil, parsley and/or oregano, to take it Italian

    Instructions

    1. Heat olive oil in a large skillet. Sauté onion and thyme for about 7-10 minutes, until onion starts to brown slightly, stirring often. Add garlic and sauté another minute or so.
    2. Add to the skillet the carrots, lemon juice, balsamic vinegar, salt and pepper and then add just enough water to barely cover the carrots.
    3. Bring to a boil, lower the heat and simmer (covered) for 20-30 minutes until the carrots are very soft. (The carrots must be soft for the final sauce to be smooth.)
    4. No-Mato Sauce (Tomato-Free Pasta Sauce) | ShockinglyDelicious.comWhile the carrots are cooking, add pumpkin puree and beets to a blender container, put the lid on tightly and whirl until smooth. Set aside until the next step.
    5. When carrots are done, scrape the carrot mixture and liquid into the blender with the pumpkin-beet mixture, and put the lid on and blend until smooth. If you think the mixture is too much for your blender, blend in 2 batches.
    6. Sauce is now done, and can simply be reheated for 2-3 or so minutes, or can be portioned and stored in the refrigerator or freezer for later use.
    7. Makes about 4 cups sauce.

    Quick notes

    The sauce will likely lose its red color the longer you cook it (beets turn brown if you overcook them), so a simple quick re-heat is best.

    Recipe source

    Adapted from this recipe on Angels Homestead, and she adapted it from Gluten Free Dairy Free NJ.

    Secret Recipe ClubSecret Recipe Club button on Shockingly Delicious

    Here is a list of what I have made for the Secret Recipe Club since I joined the group. Check it out!

    Preparation time: 10 minutes
    Cooking time: 45 minutes
    Diet type: Vegan
    Diet tags: Reduced fat, Gluten free
    Number of servings (yield): 6
    Culinary tradition: USA (Nouveau)

    I found this recipe on Angels Homestead, the blog created by April (called Angel in her youth!), who writes about her family’s efforts to live a simple, frugal, self-sufficient, quiet life on a 3-acre homestead in Indiana. Due to a variety of health ailments, she now cooks grain-free, sugar-free, and dairy-free, and primarily follows the Autoimmune Protocol diet without nightshades. The AIP diet helps heal the immune system and gut.

    I was exploring her blog as part of Secret Recipe Club, the Secret Santa-type group that has members privately cooking from each other’s blogs for a month and revealing the chosen blog and recipe at month’s end. Today is reveal day!

    I was tempted by her Ham and Sweet Potato Hash (eggless breakfast anyone?), her Guacamole Coleslaw (are you avoiding dairy? This is for you!), or her Healthy Shamrock Shake Green Smoothie (banana, spinach, yogurt instead of the usual shake sins).

    I wanted to make sure I chose a recipe of hers to highlight that shows off her creativity within the constraints of her restrictive diet. So No-Mato Sauce it is!

    No-Mato Sauce (Tomato-Free Pasta Sauce) | ShockinglyDelicious.comMeanwhile, browse the photo array below to see what else the Secret Recipe Club cooked up this month!


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