Sauce ~ AIP/Paleo
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 litres
All purpose Nomato sauce ~ use it where you would traditionally use a marinara or tomato sauce, pizza, pasta, you name it!
  • 4 tablespoons olive oil (or bacon fat/alternative oil such as coconut oil)
  • 1 large red onion, chopped
  • 1 large beet
  • 2 cups carrots
  • 1 (15 ounce can) pumpkin puree
  • ¼ tsp fresh turmeric root sliced thin
  • 6 cloves garlic, pressed or finely minced
  • juice from ½ lemon
  • 1 tbsp apple cider vinegar
  • pinch of grey sea salt to taste
  • 1 dried bay leaf
  • cooking liquid ~ bone broth just to cover veggies (use filtered water or vegetarian broth for vegan
  • sauce)
  • experiment with fresh italian herbs (basil, thyme, marjoram, oregano)
  1. wash and chop veggies, begin sauteeing onions in olive oil until translucent.
  2. add chopped carrots and beets and cook for a few minutes
  3. add broth just to cover veggies
  4. add herbs to taste around ¼-1/2 tsp of each (i experimented thyme my first batch)
  5. add lemon juice, sea salt and bay leaf and turmeric ~ bring to low boil and allow to cook for 20-30min until vegetables are tender
  6. once veggies are cooked allow them to cool then transfer to blender
  7. add can of pumpkin puree to the blender with other veggies
  8. if you are working with a smaller blender it may require two batches to blend throughly
  9. add more broth or water if you wish to thin the sauce down
  10. adjust flavour of sauce as needed with additional salt or herbs
  11. makes around 1 - 1.5 litres sauce
Recipe by Symply Nourished at