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NOMATO SAUCE

(A nightshade free pasta sauce)

Serves 4

Difficulty level: Medium

Time: 40 minutes

Image by Ulvi Safari

The use of lemon juice in this recipe gives it the acidity the tomatoes would usually provide.

Ingredients

 

2 tbsp extra virgin cold pressed olive oil

1 brown onion, roughly chopped

3 garlic cloves, finely chopped

1/2 cup pumpkin puree

1 beetroot, roughly chopped

3 carrots, roughly chopped

3 celery ribs, roughly chopped

2 1/2 cups bone broth or vegetable broth (see my bone broth recipe here)

1 1/2 tsp Vogel Herbamare powder (or can substitute for normal sea salt)

1/4 bunch fresh parsley

1 1/2 tsp granulated garlic

Juice of 1/2 a lemon

 

Optional extras

1/4 bunch fresh basil

Pitted kalamata olives

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Method

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  • Heat oil in a sauce pan over medium heat.  Add chopped onions.
     

  • When onions have become slightly see-through, add the celery, carrots and beets to the onions.
     

  • Once the garlic (does not have to be too small).  Once vegies become soft, add garlic, pumpkin puree, bone broth, herbamare (or salt if using) and garlic granules.  
     

  • Cook for about 10-15 minutes on a simmer.  Add lemon juice, parsley (leave a few sprigs for garnish if you would like) and, if using, basil and/or olives.
     

  • Turn off the heat.  Let cool slightly.  Then put into a food processor (or can use a blender or barmix) to blend sauce until smooth or in desired texture (a little bit of chunk can be nice too!

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  • Serve immediately or place in sterilised jars and cool before freezing or refrigerating. 

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  • If serving now, add parsley to garnish, if you have chosen to leave some. 

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