This “No-Mato” sauce tastes and looks surprisingly just like a good marinara sauce! Why did we want to make a marinara sauce without the tomatoes? Because it is perfect for the many people with arthritic related diseases that find when consuming foods from the nightshade family contributes to increased pain and inflammation. Read more about nightshades here.
An easy way that you can spot a nightshade plant is that they all produce fruits that all have that same little green elfish hat. Some of the most popular foods consumed today are nightshade vegetables, such as tomatoes, potatoes, bell peppers, and eggplant. (Even though we eat the tubers from the potato plant, this plant also produces fruits that have the elfish hat)
So, if you are a person that avoids nightshade vegetables because they are contributing to your pain and inflammation, or even just interested in sneaking in different veggies in your pasta then this sauce is for you! This recipe is a delicious tomato-less marinara sauce that is easy to make and we hope you enjoy it as much as we do.
Umeboshi Paste: This recipe uses a new ingredient for us called Umeboshi Paste*. Umeboshi plums are considered the king of alkaline foods, highly respected in Japan for their remarkable medicinal properties in balancing the body and helping with indigestion. Because they are high in citric acid it has a powerful alkalinizing effect on the body.
Red Beets: A single serving of beets can boost your energy and lower your blood pressure. Eating beets long-term can help you fight cancer and reduce arthritic pain. The blood-red color of beets comes from a powerful group of antioxidants called betalains, which help the body fight inflammation on the cellular level.
Tomato-less Marinara Sauce (Nightshade-Free Carrot-Beet Sauce)
Makes 1 quart
- 2 pounds carrots (8 medium), peeled and cut into large chunks
- 2 ounces beets (about 1 beet) scrubbed, peeled, and cut into chunks*
- 2 tablespoons extra-virgin olive oil
- 12 ounces onion (1 large), small dice
- ¾ teaspoon sea salt
- ¼ cup minced garlic (4 large cloves)
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¼ teaspoon fennel seed, toasted and ground
- 2 to 2½ cups reserved vegetable cooking liquid
- 1 tablespoon plus 1 teaspoon red miso, dissolved in ¼ cup liquid
- 2 tablespoons umeboshi paste (found in Japanese markets)
- 1 teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper to taste
- Combine carrots and beets with water & cook until vegetables are tender, about 15 to 20 minutes. Prep other ingredients while boiling. Once tender, remove veggies and keep water.
- In a large saucepan, heat oil over medium flame; sweat onion with salt and garlic until onions are translucent. Add oregano, basil, and fennel. Continue to sweat a few minutes longer.
- Puree carrots and beets in blender with half of onion-garlic mixture, 2 cups reserved cooking liquid, miso, umeboshi paste*, and balsamic vinegar.
- Return sauce to saucepan and add remaining onions and garlic. Add remaining ½ cup cooking liquid to achieve proper consistency, if needed.
- Season to taste with salt and pepper
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero