Tuesday, January 7, 2014

NOmato Sauce (AIP)


I remember when I was a kid and eating spaghetti meant a huge plate full of noodles with a little dabble of spaghetti sauce on top. The sauce was alright, but let's be real. We wanted to get to the GOOD STUFF--the noodles. Then I developed a taste for tomatoes, and I liked more sauce. And then there was me on paleo. I wasn't sure about the noodle replacements: spaghetti squash, zoodles. They weren't cutting it. So then it became all about the sauce. Thick hearty tomato sauce heavily herbed and full of perfectly cooked ground meat or slathered on top of flavorful Italian sausages or meatballs. And then there was AIP. And the sauce stopped. Until a Facebook friend with nightshades sensitivity also offered up a recipe.

Skeptical but interested, I whipped up a batch. Took a bite. Enter instant confusion. My brain and tongue aren't sure what to believe. It looks, yeah, ok, pretty much like tomato sauce. It even smells like tomato sauce. It tastes like tomato sauce! But your sits there confused because you know there's not single damn tomato in it. Qu Boudica, the creator, calls it NOmato sauce. And it's great. The taste is much like a hearty marinara.

NOmato Sauce
6 carrots, peeled and diced
1 small beet, peeled and diced
1 large onion, diced
4-6 cloves garlic
3 celery ribs, diced
1 bay leaf
1 ½ cups chicken broth or water
1 tbsp Italian herb blend**
2 tbsp apple cider vinegar (probably more)
Salt, to taste
Black pepper, to taste (omit for AIP)

Put first 7 ingredients in a covered pot, bring to a boil, and reduce heat to simmer until veggies are soft. Take out the bay leaf, blend well till smooth. Stir in 2 tbsp vinegar and Italian seasoning. Taste. Continue to add 1-2 tbsp vinegar, blending and tasting as you go until the tang is to your desired level (I used 6-7). Salt to taste.


*Special thanks to Qu for allowing me to share her recipe with all of my readers.*

*Notes
**Italian herb blends are usually nightshade free as they only contain herbs like oregano, rosemary, basil, marjoram, etc. Double-check if you are buying a pre-made blend or better yet, create your own.

10 comments:

  1. And...as a maker of this the last 24hrs I have to enthusiastically agree, it's
    UH-Mazing!

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    1. Thanks so much for the response! I'm glad it turned out so well for you also! I'm passing on your feedback to the author!

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  2. This sounds great! Do you think lemon juice would work as a replacement for the vinegar? I've eliminated yeast...

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    1. Lemon juice may not be the exact same taste but I think it will definitely help with adding in the acidity and tang the recipe needs! Please try it and let me know how it turns out! I think it could work.

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  3. I have heard nothing but good reviews for the Nomato sauce! I can't wait to try it out! My daughter has extreme nightshade allergies so, any food ideas that we can make for her that is yummy is appreciated!

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    1. Let me know what your daughter thinks! Having a nightshade sensitivity can be really hard when it comes to adapting to new foods. I'm still learning myself!

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  4. Hi, the recipe looks good, but what is meant by "Italian herbs"? Italian herb mixes often have paprika and peppers in them, which are not AIP. I'll try making it with onion powder and basil.

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  5. My Italian blend has rosemary, basil, oregano, and marjoram. I double check all my herb mixes but I'll probably put a note in the recipe for those who are new to this. Thanks!

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  6. I just saw this recipe online and had to try it. It was fantastic. My daughter has been on AIP for nearly 8 weeks and has been feeling a little deprived. This sauce lifted her spirits immensely. She absolutely loved it!! Will be making this very often. I'm so grateful to have seen this on AIP Support facebook group.

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