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"NO-mato" Marinara Sauce (GF, DF, SF, Nightshade-free, AIP-Friendly)

What the heck is nomato sauce? It’s a veggie-based sauce cooked to taste like tomato sauce, but without the tomatoes. SERIOUSLY!!

NOmato Marinara Sauce (GF, DF, SF, Nightshade-free, AIP-Friendly)

Being nightshade-free or following AIP does not mean you have to give up marinara sauce! You are going to fall in love with this tomato-less version that works amazingly well in all sorts of dishes... pizzas, pastas, dips, you name it! It is super versatile.

"NO-mato" Marinara Sauce (GF, DF, SF, Nightshade-free, AIP-Friendly)
Marinara sauce makings without a tomato in sight!

This recipe is for a basic version that you can keep on hand and adjust the thickness or add additional flavors as needed for each dish you use it in... and you will be using it a lot! I like to add some kick with chili flakes, turn it into a meat sauce, or add mushrooms, zucchini, onions, etc. for an extra chunky version.

"NO-mato" Marinara Sauce (GF, DF, SF, Nightshade-free, AIP-Friendly)
No need to get fancy with your knife cuts!

I'll admit, when I first started looking at recipes for nomato sauce, I was a bit put off by some of the ingredients since (at the time) I was not a fan of beets or celery. However, I reallllllly wanted to find a tomato-free marinara option so I gave it a try. OMG am I glad I did! I even gave a taste to my husband without telling me what it was and he guessed it was marinara sauce with extra veggies... and went in for another bite. :)

"NO-mato" Marinara Sauce (GF, DF, SF, Nightshade-free, AIP-Friendly)
Puree to desired consistency and enjoy!!

Print Recipe

"NOmato" Marinara Sauce (GF, DF, SF, Nightshade-free, AIP-Friendly)

* This recipe makes about 3 cups of thick sauce.


  • 1 medium yellow onion, chopped

  • 3 stalks of celery, chopped

  • 3 carrots, chopped

  • 1 beet, washed thoroughly and chopped

  • 1 can pumpkin puree

  • 2 cloves garlic, chopped

  • 2 cups bone broth (You can substitute water, but may need to add extra salt)

  • 1 T sea salt

  • 1 T dried parsley flakes

  • 1/4 cup red wine or red wine vinegar (optional)

  • OPTIONAL ADDITIONS: 1T sugar, 1/4 cup chopped fresh basil, juice from 1/2 lemon, cayenne pepper to taste, parmesan cheese.


  • Heat coconut oil in a large saucepan over medium heat.

  • Add onions and saute until translucent. Then, add the celery, carrots and beets.

  • Cook until soft stirring occasionally.

  • Once the veggies have become soft, add the pumpkin puree, garlic, bone broth, sea salt, red wine, and parsley flakes.

  • Continue to cook for another 10 minutes.

  • Add your optional ingredients such as lemon juice, sugar, or extra salt.

  • Transfer to a blender or food processor and blend until the sauce is at your desired texture. (If you prefer a thinner sauce, add a bit more bone broth or water. If your sauce is too thin, try adding a tsp of nutritional yeast as a thickener)

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