Golden Nomato Sauce


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When I was pregnant with Bug, I made a cake (pre-paleo, mind you). A chocolate beet cake. And it royally did me in. The smell. The taste. NOPE. Red beets, unfortunately, were off the table for me for years after that.

Flash forward to me starting the autoimmune protocol and wanting to try my hand at making a nomato sauce for our veggie pasta dinners… I still was untrusting of red beets. So, I turned to golden beets. They have a much mider “earthy” flavor than red beets. So if you’re not a fan of red beets (I know I’m not alone, it’s been discussed in online groups), try golden beets. 🙂

Of course, if you’d like a truer nomato sauce that uses red beets, you can try:

Golden Nomato Sauce | Enjoying this Journey...

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.

In the past we’ve had parsnip pasta with great success. Most recently, I made meatballs and spaghetti squash to go with this sauce. The best part? Both Luv and Bugsy devour it and ask for more. I love knowing they’re getting a nutrient dense meal packed with vitamins and minerals.


Golden Nomato Sauce
Recipe type: Sauce
Cuisine: Paleo, AIP Paleo, Primal
Cook time: 
Total time: 
Serves: Makes about 1 quart (2 pints)
You can still enjoy a healthful paleo pasta sauce without nightshades! My Golden Nomato Sauce is perfect with spiralized veggies or spaghetti squash and meatballs.
  • 2 tablespoons fat of choice (I used lard)
  • 5 carrots, sliced
  • 3 golden beets, chopped
  • 1 organic yellow onion, chopped
  • 5 cloves garlic
  • 1¼ cups bone broth {plus more if needed}
  • 1 TB organic raw apple cider vinegar
  • 2 teaspoons dry organic oregano
  • 1 teaspoon dry organic thyme
  • 2 teaspoon dry organic basil
  • 1 organic bay leaf
  • 1 tsp sea salt, plus more to taste
  1. Heat fat of choice in a cast iron dutch oven or deep cast iron skillet over medium heat. Add carrots, golden beets, 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}, purée the soft vegetable mixture. Add more broth if needed if you'd like a thinner sauce. Check seasonings and serve.

Golden Nomato Sauce | Enjoying this Journey...Enjoying this Journey AIP recipes

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Golden Nomato Sauce | Enjoying this Journey...
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