A rich and delicious alternative to tomato sauce that’s packed with nutrients and flavor!
- 3 medium celery stalks
- 3 medium carrots, peeled
- 2 medium zucchinis
- 1 medium beet
- 1/2 a small-medium turnip, peeled
- 2 cups of bone or vegetable broth (or more as needed)
- 7–10 fresh basil leaves
- 3–4 tbsp of grapeseed oil or extra virgin olive oil
- 1 tsp each of garlic powder and onion powder (omit if unable to tolerate)
- 1/2 teaspoon of dried oregano
- 1 tsp of salt to add to sauce, plus a little more to season vegetables while cooking
- pepper to taste
- Preheat oven to 400 degrees F.
- Prep vegetables: Peel the carrots and turnip. Cut the leafy tops close to the top of the beet, and trim the ends off of the zucchini, celery, carrots and turnip. Cut vegetables (except beet) into two-inch chunks. Since we will only be using half of the turnip in this recipe, you can either cook all of the turnip or set the raw half that won’t be used aside for use in other meals. Another option is doubling the recipe. Don’t bother peeling the beet, as the skin is very tough to peel when raw. Peel it once it is cooked and slightly cooled.
- Spread the cut up zucchini, carrots, celery, turnip and out onto a large rimmed baking sheet lined with parchment paper. Drizzle with 2-3 tbsps of grapeseed or olive oil and sprinkle with desired amount of salt and pepper, then cover using parchment paper, tucking it snugly underneath.
- Wash the beet using a vegetable brush, then pat dry. Place in a baking dish lined with parchment paper and drizzle with 1 tbsp of olive oil. Cover using parchment paper, tucking the ends underneath.
- Place vegetables in preheated oven and cook until they are tender and can be easily pierced with a fork. Stir the carrots, zucchini, celery, and turnip occasionally while cooking.
- Once the beet is done cooking, let it cool slightly. Once cool, submerge it in a bowl of cold water and peel off the outer layer. Cut it in half and place that half in a high-speed blender or food processor. Feel free to add more if you want a deeper red color (keep in mind this will add a more earthy flavor to the sauce). Save the leftover beet for salads or other meals.
- Add the remaining cooked vegetables, broth, and fresh basil to the blender. Process until you have a smooth consistency. Add the blended liquid to a saucepan along with the oregano, garlic powder, onion powder, salt, and pepper. Cook on medium-low for 4-5 minutes while stirring. Add more broth as needed for a thinner consistency.
- Remove from heat and serve with pasta or use as tomato/marinara sauce replacement.
Approx. 4 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
This recipe is freezer friendly! I like to freeze the sauce in containers, as well as ice cube trays. After freezing in an ice cube tray, I put the cubes in a resealable bag and use as needed for future meals.
Even though I only use half of the beet in this recipe, I cook it whole because it is a lot easier to cut and peel when it is cooked. You can double the recipe to use the whole beet or save the leftover cooked beet for salads or other meals.
- Category: Soups & Purées
Keywords: nomato, tomato-free, nightshade-free