Nomato Sauce – A Nightshade-Free Marinara Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Basil, fresh
  • 1 Bay leaf
  • 1 Beet, medium
  • 6 Carrots
  • 3 Celery, ribs
  • 3 cloves Garlic
  • 1 Onion, large

• Baking & Spices

  • 2 tbsp Cooking fat of choice
  • 1 Salt

• Liquids

  • 1 1/2 cups Water

Found on howweflourish.com

Description

Ingredients

• 2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.)
• 1 large onion (or 2 small)
• 3 ribs celery
• 3 cloves garlic
• 6 carrots, peeled
• 1 medium beet, peeled
• 1 bay leaf
• 1 1/2 cups water
• 1/4 cup fresh basil
• Salt to taste

Directions

• Chop all the vegetables, including the basil.
• Heat oil in a 6-quart pot. Saute the onions and celery for about 5 minutes.
• Add garlic and saute another minute.
• Add carrots and beets, stir everything together, then add the water and bay leaf. Salt and other dried spices may also be added if desired.
• Simmer covered for about 25 minutes, or until vegetables are soft. Stir occasionally.
• Add chopped basil and cook another 5 minutes.
• Remove bay leaf and puree sauce in a blender until desired consistency.
• Serve, refrigerate up to a week, or freeze until ready to use. Can be used on pizza, pasta, chili, or any other place you would use tomato sauce. Enjoy!