Okay America, I am just going to say it, this Nightshade-Free NoMato sauce is "effing" amazing.
I must admit, I could not believe that a rich and flavorful Marinara Sauce could be made without tomatoes. I am cooking for a family member that can no longer eat nightshade veggies (tomato, potato, eggplant, all peppers). The inflammation from the naturally occurring enzymes create great havoc with their immune system. If you suffer from arthritis, you may want to try eliminating nightshades for a few weeks and see how your joints feel with less inflammation and pain. I have reviewed numerous recipes and have developed this recipe that is 95% the closest to the real thing, a classic Marinara sauce without tomatoes. It can be done.
Some recipes require an expensive InstaPot, which I do not own, nor do I want to dish out for one. TallBlonde's recipe requires only a crockpot and a classic blender. And may I say this is healthier than the stuff you purchase in a glass jar at your local grocer. I highly recommend sharing this with your friends that are suffering the ravages of nightshade terror.
They can eat pasta and pizza again, that alone make this worth it even if you are not nightshade intolerant because it is fresher!
Finely chop the following raw veggies and place in a crockpot on HIGH heat:
CROCK POT
2 Tbl. olive oil
1 onion finely chopped
3 large carrots, diced (unpeeled)
1 large fresh beet, peeled and diced
BLENDER
6 garlic cloves, sliced
1/2 cup fresh chopped sweet basil
1/4 cup fresh parsley, chopped
1/4 cup. fresh oregano
1/4 cup fresh rosemary
2 tea. salt
1/2 tea. sugar
1 cup chicken broth,
or water or veggie broth for a vegetarian mix
1/4 cup apple cider vinegar
Place first four diced ingredients in a crockpot turned to high heat with the lid on. Cook for 2 hours until veggies have softened. You can use a stove top pot but you will have to monitor and stir this constantly and ensure there is no scorching or burning.
Add the remaining uncooked ingredients to the cooked mixture and place batches into the blender and blend until smooth. Do this several more times until entire batch is blended.
Store in a large sealed container and use within 10 days, or divide into 3 serving portions and freeze for future use. Place plastic wrap directly on sauce so ice does not directly form on the sauce.
I like to spread this on a toasted slice of sourdough bread, Yummo!
