AIP-Friendly Nomato Sauce (Tomato-Free Pasta Sauce)
Ingredients
- ¼ cup of extra virgin olive oil
- ½ a yellow onion peeled and diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning herb blend – without pepper
- 2 cups bone broth
- 1 ½ cups diced fresh peeled beets
- 1 ½ cups diced carrots
- 1 ½ cups diced parsnips
- 1 ½ Tbsp raw apple cider vinegar more to taste if desired
- ½ to 1 tsp sea salt to taste
Instructions
- All ingredients ready? Let's begin!
- In a saucepot over medium heat, warm the olive oil. Add the onion and cook until it is translucent, approximately 5 minutes, stirring a couple of times. Add the garlic and seasoning blend and continue to cook for another 30 seconds until the garlic and herbs are fragrant.
- Pour the broth into the pot.
- Add the beets, carrots, parsnips, cider vinegar, and salt.
- Bring the broth to a boil. Reduce the heat to a low simmer and cook until the vegetables are soft, about 20 minutes. Turn the heat off and allow the broth to cool to room temperature.
- Once cooled, ladle the broth and vegetables into a high-speed blender and process until you have a purée or sauce.
- You might have to do this in 2 batches. Taste the sauce and check the consistency. Adjust by adding more salt and vinegar, if desired. Add a little broth if too thick.
- You can return the sauce to the pot and warm it to serve over pasta right away or place it in air-tight containers and refrigerate or freeze it until ready to use.
Video
Nutrition
Calories: 227kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 415mg | Potassium: 552mg | Fiber: 6g | Sugar: 9g | Vitamin A: 8053IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 1mg