AIP Faux-mato Nightshade-free Marinara Sauce
Nightshades, like tomatoes, can be particularly problematic for many of us, yet so many recipes rely on that familiar tomato sauce flavor. Not only is this sauce nightshade free, it is super versatile and can be a stunt double in many tomato sauce based recipes; my family loves it as the base for sloppy joes and it works perfectly in my meatloaf recipe (both coming SOON!)
Makes Approx 5 cups
Cook time Approx 1 hr, active 15 mins
3 T fat
2 yellow onions, finely diced (1/2c reserved)
8 cloves of garlic, crushed (4 cloves, minced, reserved)
1 lb carrots, shredded or fine dice (TJ’s Carrots of Many Colors provide a good balance of color for end sauce)
1 med beet, shredded or fine dice
2 cups broth/stock
2 tsp pink salt (1 tsp reserved)
½ lemon, juiced
2-4 tbsp ACV to taste
1 Tbsp black strap molasses
½ cup Beet Juice (if desired- really gives great color)
1/3 - ½ cup Basil, chiffonade
2 T Oregano, minced
¼ cup Parsley, minced
In Medium Saucepan heat 2 T oil over medium heat, add 1.5 c onion, cook until softened. Add half the salt and half of the garlic. Cook until most of the moisture has evaporated. Add beet and carrots, tossing to coat in oil. Add lemon juice and stock. Cover and simmer 20-30 minutes until beets and carrots are completely softened.
Remove from heat, transfer to blender, puree until smooth. Add additional stock as necessary to thin to desired consistency.
While I did this step separately because I wanted a sauce with a bit more texture, you certainly could add it all in the beginning if you are after a super smooth sauce.
In pan heat remaining 1 T of oil over medium heat, add reserved onion, garlic and remaining salt; cook until wilted and golden. Turn heat to low, add beet/carrot puree. Stir in Basil, Oregano and Parsley. Add molasses, then beet juice and Apple Cider Vinegar 1T at a time until desired acidity level, taste frequently.
Stores in the fridge up to 5 days, freezes well.