Allium-Free No-Mato Sauce

Allium-Free No-Mato Sauce

Large white bowl full of no-mato sauce
Easy | 60 MIN | 1 Quart

I thought we were finally stumped when a client asked if we could come up with a No-Mato sauce that didn’t contains onions or garlic. I didn’t think it would be possible, but much to my delight, this is quite a nice tasting sauce that everyone enjoys. We use it on pizza, pasta, meatballs – any recipe that would call for tomato sauce.

If you enjoy having onions and garlic in your diet, but wish to avoid tomatoes, check out our original No-Mato Sauce here.

Ingredients

  • 3 tablespoons olive oil
  • Sea salt to taste                        
  • 1 lb carrots, peeled and diced
  • 1 small/medium beet, peeled and diced                             
  • 1 to 4 tablespoons red wine or balsamic vinegar – all depending on how much acidity you would like in the dish start with less, get the dish cooked and pureed, and put back on the stove to simmer, then gradually add more vinegar to your taste.
  • 2 tablespoons coconut aminos
  • 2 cups water
  • Optional: 1 teaspoon Aunt Patty’s organic tamarind paste
  • Optional: A little red wine is nice in this sauce also – just a splash

Herbs

You can use the following herbs or ¼ cup Italian herb blend

  • 1 tablespoon dried oregano         
  • 1 tablespoon dried basil       
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme

Optional spices

  • Pinch nutmeg
  • 1 teaspoon cinnamon
  • Pinch clove
  • Onion and/or garlic powder to taste

Directions

Using a pressure cooker, either a stovetop or an electric one such as the Instant pot, will significantly cut down the time to cook this dish. Instructions at the end of the recipe.

  • Put the carrot, beets, oregano, basil, optional tamarind paste, and 1 tablespoon red wine or balsamic vinegar into a 2 quart pot. Hold off on adding more vinegar until the sauce is puréed and it’s simmering back on the stove.
  • Add 2 cups water, chicken broth or Imagine Foods No-Chicken Broth*.
  • Put a lid on the pot and simmer until all the vegetables are very soft- about 45 minutes to an hour, depending on how large you cut your veg. Stir regularly.
  • Once the veggies are soft enough use either an immersion blender or food processor to puree the sauce. A food processor will make this sauce smoother.
  • Return the pureed veggies to the pot if you did this in a food processor rather than an immersion blender. Add a bit more liquid if you would like a thinner sauce.
  • Adjust the seasonings to your taste as needed and simmer a few more minutes to let the flavors meld.

 

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