NOmato Sauce (Nightshade Free Pasta Sauce)

I know is seems impossible to make a marinara sauce without tomatoes… but wait until you try the recipe for my “NOmato Sauce”! This nightshade free pasta sauce is even more delicious than regular tomato sauce as it’s a lot creamier, richer and it doesn’t leave you with the upsetting sensation that regular tomato sauce provokes in some individuals.

Nightshades (such as tomatoes, regular potatoes, bell peppers and eggplants) contain a type of lectin that can increase intestinal permeability, as well as saponins and capsaicin which can be stimulate an exaggerated immune response (read more about the science behind this topic HERE and HERE).

Also, the high acid content of tomato-based sauces and other products can contribute to gastrointestinal irritation, including reflux, indigestion and heartburn. 

Many people are ok with eating tomatoes or nightshades in general, but for those who don’t do well with them or who are on the Elimination Phase of the Autoimmune Protocol (AIP) and need to go nightshade free, this NOmato Sauce is a godsend!

PS: To know more about the foods TO INCLUDE and TO AVOID during the elimination phase of the Autoimmune Protocol, make sure to download the AIP Food List here.

Personally, I don’t do very well with tomatoes, and while I did successfully reintroduce regular potatoes and some nightshade based spices into my diet, I tend to mainly eat nightshade free.

I have been making tomato free pasta sauces for years now, and I got to experiment a lot with various combinations of ingredients. I already shared the recipe for the AIP Tomato Free Pasta Sauce I used to make in the past, but I think that now a brand new post is needed as I changed that recipe so much that it became a completely different thing!

I personally prefer this new version of NOmato Sauce now and I always use this recipe, but I would love to hear what’s your favorite!

First things first. Let’s start from the ingredients. Kabocha squash is the main ingredient of this recipe so make sure NOT to sub it for any other type of squash or pumpkin. Kabocha squash is the most popular type of squash used in Italy. It has a very distinct flavor, a firm texture, similar to Russet potatoes or chestnuts.

The remaining ingredients are: mushrooms (I used crimini mushrooms, but you van use any type you want), cauliflower and steamed red beets (in Italy, it’s really common to find pre-steamed red beets at the supermarket. If you can’t find where you are, you’ll have to steam them or cook them yourself).

As per the seasonings, this NOmato Sauce recipe simply calls for fresh rosemary and basil, ground nutmeg, dried Italian herbs, extra virgin olive oil, Himalayan salt, a little tamari (or coconut aminos if you are on the AIP) and a little aged balsamic vinegar and fresh lemon juice to give the NOmato Sauce that hint of acidity that is typical of regular tomato sauce.

When you are done washing and cutting all the ingredients fir the NOmato Sauce, the way to cook them is quite simple, as they are pan fried with extra virgin olive oil, herbs and salt. Only the mushrooms require a slightly different preparation that also includes aged balsamic vinegar, tamari (or coconut aminos) and a little full fat coconut to add a touch of creaminess.

In the video below, I take you in my kitchen and I show you step-by-step how to make this delicious tomato free and nightshade free pasta sauce.

When all the cooked vegetables are ready and still piping hot, I transfer them in individual bowls and then combine them in my Vitamix together with a cup of water that I always add in at the beginning, so that it helps the blades to move smoothly.

I then add in the lighter ingredients and save the heavier ones to be added on top (the order I follow is: water, mushrooms, beets, cauliflower, Kabocha squash) and the NOmato Sauce is ready to blend! I set my Vitamix on high (on 10 if you have an A3500) for 30 or 40 seconds until I have a creamy and smooth nightshade free pasta sauce.

Lastly, I add in a squeeze of fresh lemon juice and some fresh basil and blend for another 4 or 5 seconds. Lemon juice, besides giving your sauce that hint of acidity that is typical of tomatoes, is a strong natural preservative and helps your NOmato Sauce last longer.

Another ingredient that helps confer your NOmato sauce a delicate balance of sweet and sour, similar to the one of tomato sauce, is the Aged Balsamic Vinegar you used in the preparation of the mushrooms. This delicious Italian condiment has a fruity and tart taste, that gives the sauce a tomato-like taste. As an alternative, you can add replace this ingredient with pomegranate molasses, even though this is less ideal.

When you are done blending, the NOmato Sauce is ready to eat. But if you plan on canning some and save it for later, you’ll have to transfer it in a large pan and let it get to a boil again before you transfer it in sterilized glass jars, because this allows the sauce to last longer.

When you pour your NOmato Sauce in your glass jars, make sure to leave about 1/4 of an inch (6 mm) of empty space at the top of each jar. Wipe the rims, screw the lids on and process your jars in a boiling water bath.

You can enjoy this NOmato Sauce over a plate of gluten free pasta, zucchini noodles, pizza or even to season a vegetable stir fry!

I can’t wait to see photos of the dishes you’ll create with this NOmato Sauce, so make sure to tag me when you share it on Instagram!! Don’t forget to share this nightshade free pasta sauce with your friends on Facebook, save it on your favorite Pinterest board and subscribe to my weekly newsletter so that you never miss a post!!

Lots of love from Italy and I will catch you at the next recipe!

Ambra