No-Mato Sauce

Many of our patients follow an AIP (autoimmune paleo) diet. We have many recipes in our protocol for them, but this recipe is great for those who don’t necessarily need to avoid tomatoes because they are from the night-shade family. many people can’t handle the acidity of tomatoes so this is a perfect recipe to try.

This is also a great recipe to just mix things up a bit, and add some different veggies to your menu plan.

Print Recipe

  • Author: Tammie Duggar
Scale

Ingredients

2 Tbsp. Coconut or avocado oil

1 cup onion, chopped

1 1/2 cups beets, peeled and diced

1 cup carrots, peeled and sliced

5 cloves garlic

1/2 tsp. sea salt

1 tsp. dried oregano

1 Tbsp. dried basil

2 Tbsp. fresh lemon juice

2 tsp. capers

1 cup chicken or veggie broth

Instructions

In a large skillet over medium heat add oil and saute onions until they begin to soften. 

Add carrots and beets and saute until onions are translucent.  

Add garlic and saute for a couple of minutes.

Stir in all the spices.

Place sauteed veggies into a venting high powered blender and add about half of the broth.

Blend on “sauce” setting or low speed until creamy, adding more broth as necessary until desired consistency is reached.

Serve immediately or allow to cool and store in a glass jar in the fridge for about a week or in the freezer.

 

One of our favorite combinations: zucchini noodles, ground beef or Italian sausage, No-Mato Sauce and Dairy Free Ricotta.

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