Nomato Sauce (Tomato-less Marinara)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 cups
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Calories
90 kcal
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Course
Main Course
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Cuisine
Italian
Nomato Sauce (Tomato-less Marinara)
Description
Nomato Sauce replaces tomatoes with a combination of carrots and beets, cooked down with onions, garlic, and dried basil and oregano. The vegetables are sautéed to soften the aromatics before simmering the beets and carrots in water to develop a tender texture. After cooking, the mixture is blended until smooth, yielding a sauce with a vibrant color and naturally sweet, earthy flavors contributed by the beets and carrots. Lemon juice is added to impart brightness and a mild tang, bringing balance to the sauce.
This tomato-less marinara can be used wherever a traditional tomato sauce is called for, such as with pasta, pizza, or as a base for other dishes. Because it is made with pureed root vegetables instead of tomatoes, it offers a unique twist on a familiar sauce.
Adjusting salt after blending allows control over seasoning intensity, especially since beet sizes and sweetness can vary. Ensure to carefully vent the blender lid when processing hot ingredients to avoid splatter.
Ingredients
- 1 tablespoon olive oil
- 2 onion chopped (about 2 cups, yellow
- 4 garlic minced, cloves
- 2 teaspoons basil dried
- 2 teaspoons oregano dried
- 1 pound carrot peeled and chopped
- 1 beet chopped (about 1 cup, medium
- 1 cup water
- 1 teaspoon salt sea salt
- 2 tablespoons lemon juice fresh
Instructions
- In a deep skillet (with a lid), heat the olive oil over medium high heat. Add in the onion and sauté until it’s soft and translucent, about 8 minutes. Add in the garlic, basil, and oregano and stir until it’s fragrant, about 1 more minute.
- Add in the carrots, beet, water, and 1 teaspoon of salt, then bring the liquid to a boil. Cover the pot with a lid, and lower the heat to a gentle simmer. Cook until the beets and carrots are fork-tender, about 25 to 30 minutes.
- When the vegetables are soft, transfer them to a high-speed blender, along with all of the liquid in the pan. Add in the lemon juice, then cover the blender with a lid.Safety Note: Make sure that the steam can safely vent out of the lid, so the steam pressure won’t make the lid pop off during blending. (Cover the vent with a thin dish towel to prevent splattering.)
- Blend until the sauce is smooth, then adjust the seasoning to taste. Depending on how large the beet is that you used, you may need to add more salt. I start with a 1/2 teaspoon at a time (for a large beet you may need to add 1 extra teaspoon of salt in total) to help counterbalance the sweetness from the root veggies.
- Transfer the sauce to an airtight jar with a lid, and store it in the fridge until you’re ready to use it. This sauce makes an excellent alternative to marinara sauce, so you can use it over pasta, pizza, in lasagna, and more. The sauce will keep well in the fridge for up to a week, but you can also freeze it for up to 3 months. (Just be sure to leave some extra room at the top of the jar, to allow for the sauce to expand as it freezes.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 545mg | 23% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 15155IU | 303% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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