Golden Nomato Sauce

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If you’d like a truer nomato sauce, using red beets, try one these delicious recipes!

Tomato Free Napoli/Marinara Sauce @ Melbourne AIP Foodie
NOmato Sauce @ The Primordial Table

I decided to make a nomato sauce with a few golden beets. I’m a rebel like that. And, honestly, I am still leery of red beets and all their… earthy flavor. So far, golden beets have not betrayed me in the kitchen {or in my mouth}.

Golden Nomato Sauce

We’ve enjoyed my Golden Nomato Sauce with veggie “pasta”. Yes, I’m in deep smit with my Spiral Vegetable Slicer {or spiralizer, if you’re savvy}. I love knowing that when I have a jar of this delicious sauce in the fridge, I can bust out a healthy, satisfying pasta in just a few minutes.

On this particular night I ran two organic parsnips through and made a batch of meatballs.

Golden Nomato Sauce

The best part? Both Luv and Bugsy devour it and ask {or, in his case, sign} for more. I love knowing they’re getting a nutrient dense meal packed with vitamins and minerals. I make a jar once every couple weeks.

** Add this Golden Nomato Sauce recipe to your cookbook on Key Ingredient!

 

Golden Nomato Sauce
Author: 
Recipe type: Sauce
Cuisine: Paleo, AIP Paleo, Primal
Cook time: 
Total time: 
Serves: Makes about 1 quart
 
You can still enjoy a healthful paleo pasta sauce without nightshades! My Golden Nomato Sauce is perfect with spiralized veggies and meatballs.
Ingredients
  • 2 tablespoons fat of choice
  • 5 carrots, peeled and chopped
  • 3 golden beets, peeled and chopped
  • 1 organic yellow onion, chopped
  • 5 cloves garlic, chopped fine
  • 1¼ cups bone broth {I use chicken}
  • 1 TB organic raw apple cider vinegar
  • 2 teaspoons dry organic oregano
  • 1 teaspoon dry organic thyme
  • 1 teaspoon dry organic basil
  • 1 organic bay leaf
  • Himalayan sea salt
Instructions
  1. Heat fat of choice in a cast iron dutch oven or deep cast iron skillet over medium heat. Add golden beets, carrots, onion and garlic. Cook, stirring occasionally, for 10 minutes.
  2. Stir in the broth, vinegar, oregano, thyme, basil, bay leaf, and sea salt. Cover and cook for 30 minutes.
  3. Remove the bay leaf. With an immersion blender {or pour into a heat-safe blender or food processor}, puree the soft vegetable mixture. Check seasonings and serve.
 

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