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Tomato-Free Pasta Sauce

Tomato-Free Pasta Sauce

Nightshade and Tomato-free pasta sauce topped with fresh basil

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Tomatoes are commonly known for causing heartburn, especially for those who deal with symptoms on a regular basis. Some reflux sufferers can tolerate tomatoes in small amounts, but there are a large number that avoid them like the plague, myself included. But it hasn’t always been this way… in fact, your girl is a recovering tomato addict.


Cherry tomatoes were my absolute favorite snack growing up. Some of my favorite memories from growing up are helping my grandma in her garden… both for the quality time that I got with her and the fact that she let me stuff my pockets full of baby tomatoes.


Years later after being diagnosed with GERD, I was faced with a number of decisions relating to my diet –  which meant having to part with one of the foods that I grew up loving (along with many others). But one thing that made the process of cutting ties with certain foods a little easier was shifting my focus on the foods that don’t cause me pain- taking dishes that I love and tweaking them, replacing ingredients, modifying them in a way that works for me and my body.


And so this delicious pasta sauce was born.


Bowl of tomatoless sauce topped with fresh basil leaves


Tomato-less. Packed with nutrients. Bursting with flavor.


Enjoy this rich and delicious sauce mixed with ground beef and sauteed mushrooms over rice or zucchini noodles! Omit ground beef for a meat-free option.



Bowl of tomatoless sauce topped with fresh basil leaves

Tomato-Free Pasta Sauce

  • Yield: 2 1/2 cups total; 5 servings 1x


A rich and delicious alternative to tomato sauce that’s packed with nutrients and flavor!



  • 2 medium zucchinis, halved lengthwise, then crosswise
  • 3 medium celery stalks
  • 3 medium carrots, peeled and cut in half lengthwise
  • 1 medium whole beet (only use 1/2 once cooked)
  • 1 small turnip, peeled and cut into fourths (only use 1/2 once cooked)
  • 1 cup of bone or vegetable broth
  • 5 fresh basil leaves (or 1 1/2 tsp of dried basil)
  • 1/2 teaspoon of dried oregano
  • 1 tsp each of garlic powder and onion powder (omit if unable to tolerate)
  • 34 tbsp of avocado oil or extra virgin olive oil


  1.  Preheat oven to 400 degrees F.
  2.  Prep vegetables: trim ends off and refer to ingredients list above for how I cut my veggies before roasting.
  3.  Spread the cut up zucchini, carrots, celery, and turnip out onto a large rimmed baking sheet lined with parchment paper. Drizzle them with avocado or olive oil, then cover them using parchment paper, tucking it snugly underneath.
  4.  Wash the beet using a vegetable brush, then pat dry. Place in a baking dish lined with parchment paper and drizzle with olive oil. Cover using parchment paper, tucking the ends underneath.
  5.  Place vegetables in preheated oven and cook for 15 minutes.
  6. After 15 minutes, uncover vegetables (except for the beet) and place back in the oven. Remove the veggies from the oven once they can be easily pierced with a fork.
  7.  Submerge cooked beet 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. Add more as needed to achieve a vibrant red color.
  8.  Add remaining 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, and a good quality salt. Cook on medium-low for 4-5 minutes while stirring.
  9.  Remove from heat and serve with pasta or use as tomato sauce replacement.


 Approx. 4 FPs per servingFP 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.

  • Category: Soups & Purées

Keywords: nomato, tomato-free, nightshade-free

Tomato-free pasta sauce topped with fresh basil


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6 thoughts on “Tomato-Free Pasta Sauce”

  • About how big a beet? The ones I see in the store seem so small. (I’m not used to cooking with beets, nor turnips, so I’m not sure what’s an average size).

    • Hi, Rhonda! I roasted a medium sized beet and used half of it when blending the sauce. If all you can find are small beets, just add half of a cooked beet when blending the sauce and increase the amount you add if you want a stronger beet flavor. I mainly used beet it in this recipe to get the bright red color, so adjust the amount of beet you add to suit your preference. Hope you love it as much as I do!

  • I used ur recipe as inspiration to create a GIRD approved sweet potato based pizza sauce but I’m curious to know what GIRD Diet your following because I know garlic & onions aren’t allowed in MINE OR ANY of the GIRD diets I know about?

    • That sounds amazing, thanks so much for sharing! I have been able to manage 90% of my symptoms following the Fast Tract Diet. The diet involves limiting carbohydrates that ferment in the stomach. I don’t consume whole garlic or onion, but I (and many others with GERD that I know) can tolerate powdered garlic/onion since it is easier to digest. 🙂 I hope this helps!

  • Hi, Chaunte!
    My GERD is a bit different. I can have onions and garlic as long as they are cooked. Fresh tomatoes are fine, it’s canned tomatoes that get me because of the citric acid. I get around this by using sugar to cut the acidity (artificial sugar). There is a point where I know that I’ve gotten it right, and I’m able to cook and eat them with no problem. Products with citric acid like jams, jellies, and other packaged items that you’d be surprised at , as well as chocolate- you know the general list, I have had to let go. I have found that each is different and what we can tolerate is different. I have cousin who can still eat oranges , I can’t.

    I am glad to have found your site. Am always looking g to find new and healthy ways to deal, and still be able to enjoy through eating.


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