The Best “Nomato” Sauce

A nightshade free “tomato” sauce, that tastes like a real Italian pasta sauce. This is a large batch recipe that yields apron 20-22 cups, depending on how much you cook it down, and freezes really well. You will want a high speed blender like a Ninja, or a food processor to puree the sauce. I have had the very best results when using a Ninja. 


  • 5 lbs carrots, washed, ends removed, and cut to fit in a large pot
  • 2 onions, peeled & cut in wedges
  • 1 15 oz can beets
  • 1 15 oz can tart cherries in water
  • 1/4 cup balsamic vinegar
  • 1/4 cup white vinegar
  • 3 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary
  • 2 tablespoons kosher salt
  • 3 tablespoons Herbs de’ Provence, optional (You may want to add 1 teaspoon each of dried thyme and basil if you omit the Herbs de’ Provence.)
  • 1 teaspoon black pepper, optional (You many need to omit if following AIP.)
  • 3 cups beef broth or pork broth
  • generous splash of olive oil


  1. Add the carrots and onion wedges to a large pot. Fill the pot with water so that the vegetables are covered. Bring the pot to a rolling boil over high heat. Once boiling reduce the heat slightly to keep the pot boiling, but prevent it from boiling over. Cook until the carrots are soft enough to be poked through with a fork. The cooking time will vary.
  2. Drain the cooked veggies of all water using a colander, and allow them to cool enough that you don’t burn yourself when working with them. 
  3. When cool enough to manage add the cooked vegetables, can of beets (juices included), tart cherries (water included), balsamic vinegar, and white vinegar, to a high speed blender or food processor. You will likely need to add the vegetables in batches to fit them all. Puree the vegetables and then return the puree to the large pot. Note: this recipe turns to best when the vegetables are fairly well pureed so that you don’t end up with chunks of any particular ingredient. This tastes most like the real deal when all the flavors really combine. 
  4. When all the pureed vegetables and fruit have been returned to the pot, add the garlic powder, oregano, rosemary, salt, Herbs de Provence (if desired), beef broth, and a generous splash of olive oil. Stir well and return to the stove top at medium low heat. Allow the sauce to simmer for 20 minutes to an hour so that the flavors get a chance to blend. You can cook the sauce longer if you want to achieve a thicker consistency. 
  5. Allow the sauce to cool, and then it can be transferred to individual containers to freeze. The sauce stores well in the freezer for several months.