Best No-Tomato Sauce
When I first had to give up tomatoes, I thought I would never enjoy a good sauce again. Every dish felt like it was missing that deep, tangy flavor I loved. After experimenting with beets, cranberries, and sweet potatoes, I discovered a combination that changed everything. This recipe for the Best No-Tomato Sauce quickly became a staple in my kitchen, bringing back comfort without the inflammation tomatoes once caused. I can finally enjoy an AIP compliant pizza and pasta dish.
Why You’ll Love This Recipe
The Best No-Tomato Sauce is rich, colorful, and perfectly balanced. Cranberries add tang, beets provide earthy depth, and sweet potato brings natural sweetness. Unlike traditional tomato sauces, this one is gentle on sensitive stomachs and autoimmune-friendly. You’ll love that it works for pasta, casseroles, or as a base for soups and stews.
Best No-Tomato Sauce Health Benefits
The Best No-Tomato Sauce is more than a tasty replacement. Beets support detox pathways and circulation. Sweet potatoes add fiber and beta carotene for immune and skin health. Cranberries bring antioxidants that protect against oxidative stress. Garlic and onion help digestion and immunity, while herbs like oregano and thyme provide anti-inflammatory compounds. Together, they create a sauce that nourishes while it comforts.
Ingredients and Nutrient Highlights
Every ingredient in the Best No-Tomato Sauce plays an important role. Beets and carrots supply phytonutrients that help reduce inflammation. Sweet potato gives the sauce creaminess and a dose of vitamin A. Cranberries cut through with brightness while adding vitamin C and polyphenols. Garlic, onion, and celery enhance depth of flavor while strengthening gut health. Even the apple cider vinegar helps with mineral absorption and adds a final tang.
Best No-Tomato Sauce Serving Suggestions
The Best No-Tomato Sauce pairs well with zucchini noodles, cassava or green banana pasta, or roasted meats. Use it as a pizza base, or spoon it over baked sweet potatoes for a cozy side. It also works beautifully as a dipping sauce for AIP flatbreads.
Storage Instructions
You can store the Best No-Tomato Sauce in a sealed glass jar in the fridge for up to five days. For longer storage, freeze in small portions for up to three months. Thaw in the fridge overnight and reheat on the stove with a splash of water if it thickens.
Optional Add-ins or Variations
The Best No-Tomato Sauce is versatile. For extra richness, stir in coconut cream. For more herbs, add fresh basil or parsley before serving. If you want a smoother sauce, blend it longer until completely velvety.
Best No-Tomato Sauce Nutritional Information
One serving of the Best No-Tomato Sauce provides vitamins A and C, manganese, potassium, and antioxidants. The combination of vegetables supports immune health, skin vitality, and gut balance. Healthy fats from avocado oil make the nutrients more bioavailable.
Serving Size:
About ½ cup (120 ml) per serving.
Nutritional Information (per serving):
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Calories: ~85
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Carbohydrates: ~20 g
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Fiber: ~4 g
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Natural sugars: ~9 g
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Protein: ~2 g
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Fat: ~3 g (from avocado oil)
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Vitamin A: ~220% DV
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Vitamin C: ~25% DV
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Manganese: ~15% DV
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Potassium: ~12% DV
If you’ve been missing tomato sauce on your healing journey, this recipe is for you. Try the Best No-Tomato Sauce and bring vibrant, tangy flavor back into your meals.
Share it with a friend who loves to cook AIP or gluten-free and let me know how you use it in your kitchen.
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Best No-Tomato Sauce
Ingredients
Method
- Heat avocado oil in a large pot over medium heat. Add onion, celery, and garlic. Sauté for 5 minutes until softened.
- Add the beets, sweet potato, carrots, and parsnip. Stir well to coat with the aromatics.
- Add the cranberries, oregano, thyme, and water or broth. Bring to a boil.
- Reduce heat, cover, and simmer for 35–40 minutes, until vegetables are tender.
- Remove from heat. Add apple cider vinegar and adjust seasoning with sea salt.
- Blend the mixture with an immersion blender or in batches in a high-speed blender until smooth.
- Once transferred to jars, drizzle a thin layer of extra virgin olive oil on top of the sauce to create a natural seal and help prevent spoilage.
- Serve warm or store in the refrigerator for later use.
Video
Notes
- Store in sealed glass jars in the fridge for up to 5 days.
- For longer storage, freeze in small portions for up to 3 months.
- To extend fridge life, add a thin layer of extra virgin olive oil on top of the sauce to “seal” it and protect it from air exposure.
- Blend longer for a silky smooth texture, or leave slightly chunky for rustic meals.
- Works well as a base for pasta, pizza, casseroles, or as a dipping sauce for AIP flatbreads.
