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Nomato Sauce Tomato Free Marinara Sauce

Nomato Sauce Tomato Free Marinara Sauce

You know how it is, we Italians love our tomato sauce ? Tomatoes, especially when it comes to cooking Italian food, are a true staple. Pizza Margherita and Pasta Bolognese are not the same when made without marinara sauce.

Of course, when health issues are involved and there is a nightshade intolerance, matters of flavors are secondary and, with the right replacements, we can keep on enjoying all of our favorite dishes!!

Personally, I really enjoy the challenge of recreating traditional dishes with ingredients targeted for those with food allergies. I love the creativity that’s involved and the sensation of helping people who are struggling with serious diet limitations.

After a few attempts, I nailed a recipe for a tomato free marinara sauce that’s so good you’ll want to eat it even if you don’t have a nightshade intolerance!

My goal with this recipe was to create a Nomato Sauce in which beet were not overpowering, the color was a bright scarlet red, and there was a hint of acidity and freshness that really recalled tomatoes.

I found that lemon and kabocha squash were the perfect addition to make my tomato-less marinara sauce taste real. Whether you are on the autoimmune paleo protocol or not, this is a great condiment for grain free pizzas, pastas or for zucchini noodles like you see in these pictures.

NOTE: The pumpkin seeds you see in these photo are not complaint to the Autoimmune Protocol so avoid them as a decoration if you are on the AIP.

Nomato Sauce Tomato Free Marinara Sauce





No. of


    • 1/2 tbsp Olive Oil
    • 1/2 Red Beet
    • 3 Carrots
    • 1/3 Yellow Onion
    • 1 clove of Garlic
    • 1/4 Kabocha Squash
    • 1 tbsp dried Italian Herbs
    • Himalayan Salt
    • 1/2 cup Water
    • 5 leaves of fresh Sage
    • 5 leaves of Basil
    • 1/2 Lemon, juiced


    • 1 tbsp Capers


  • 2 tbsp depitted Green Olives, thinly sliced
  1. Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated.
  2. Finely chop sage, garlic and onion.
  3. In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute.
  4. Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point).
  5. Add in some water, cover and let your Nomato Sauce cook over medium heat.
  6. Check on your sauce every 5 minutes to see if it needs more water.
  7. After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother.
  8. Add in the lemon juice and chopped fresh basil, mix well for about a minute and enjoy your amazing tomato free marinara sauce!!

You can use this Nomato Sauce as the base to create more complex condiments, such ad ragout or arrabbiata, or you can simply use it plain. It has so much flavor that it doesn’t really need much else!

Hope you love this recipe as much as I do, and I will catch you next time with another delicious, healthy dish!

Un bacione! Ambra

PS: If you are looking for more grain free and AIP compliant recipes, check out my “AIP Italian Cookbook” that features over 50 Auto Immune Paleo authentic Italian dishes and a fun AIP ingredient guide!!


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This recipe was featured on the Phoenix Helix AIP Roundtable and on Miz Helen’s Country Cottage

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  • Miz Helen January 31, 2017 3:07 pm

    I would love to try your sauce it looks delicious! Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Come Back Soon
    Miz Helen

    • ambra January 31, 2017 3:28 pm

      Awesome! So glad you liked it Helen!!

  • Teresa May 4, 2017 6:44 am

    I made this, & it’s great! Just a word of caution… I used it for spaghetti sauce with ground beef & thought I’d let it simmer like I used to with regular spaghetti sauce. Well, it still tasted great, but it turned from the perfect red color to a brown color. So I guess the lesson is to just have your beef cooked with the spices & whatever else you want in it & just warm with the sauce.

    • ambra May 5, 2017 12:16 am

      Teresa, thanks so much for the awesome feedback! Yes, that’s a really good thing to know. I am pretty sure the color change is also due to the lemon, which is also supposed to be squeezed in only at the end, so probably cooking again afterwards alters that pretty red nuance! 😉

      Have a great day!

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