Using a potato peeler, skin the Kabocha squash, cut it in half and remove the seeds. Then, cut it in smaller pieces and dice them.
Wash the cauliflower and the mushroom, cut the former in florets and thinly slice the mushrooms.
Heat up one tbsp of extra virgin olive oil in a large pan. Wash the rosemary sprigs, remove the leaves from the stem, chop them finely and add them to the pan to stir fry.
Add in the diced Kabocha squash. Season it with Himalayan salt, dried Italian herbs and nutmeg, mix well, add 1/3 cup of water and let it cook with the lid on for 20 to 25 minutes.
In the meantime, heat up some more extra virgin olive oil in another pan, add in the sliced mushrooms and season them with aged balsamic vinegar, tamari and full fat coconut milk. Mix well, cover with a lid and let the mushrooms cook for 20 to 25 minutes.
Lastly, cook the cauliflower. Simply heat extra virgin olive oil in a pan and add in the florets seasoned with some herbs and salt. Add 1/3 of a cup of water (you might need to add more if it starts to stick), cover with a lid and let cook until the cauliflower is soft but not mushy.
While these ingredients finish cooking, dice the beets in small pieces and transfer them in a bowl and sterilize your glass jars in boiling water.
Fill a large pot with water and bring it to a boil. Dip the jars and lids into the water, let them soak for 10 minutes and pull them out using tongs.
When all the cooked vegetables are ready and still hot, transfer them into bowls and get ready to combine all the ingredients for the nomato sauce in the Vitamix.
Start by adding in a cup of hot boiled water into the carafe. Liquids always go in first to make blending easy. Then, add in the lighter ingredients and save the heavier ones to be added on top.
I added the ingredients in my Vitamix in this order: water, mushrooms, beets, cauliflower, Kabocha squash.
Blend the Nomato Sauce on high for 30 seconds, or until you have a smooth and creamy sauce.
Lastly, add in fresh lemon juice and basil and blend again for another 4 or 5 seconds. Lemon juice is a strong natural preservative and it also gives your sauce that hint of acidity that is typical of tomatoes. Taste the sauce, and for a stronger flavor add in a drizzle of aged balsamic vinegar.
If you plan on consuming the sauce within the next 2 to 3 days, you can simply transfer it in a jar and store it in the refrigerator. If instead you plan on canning it to consume it later, you’ll need to make sure it’s piping hot before you start canning. If the sauce is not hot anymore, transfer it in a large pan and let it come to a boil before you pour it into the glass jars. This will allow the sauce to be preserved longer.
Pour your sauce into the sterilized glass jars, making 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 if you intend on storing them for a long period of time.
You can enjoy your Nomato Sauce over a plate of gluten free pasta, zucchini noodles, pizza or whatever you like!