No Tomato Sauce
Vibrant and zippy this No Tomato Sauce can be enjoyed where standard marinara sauces are not welcome. By replacing the tomatoes with other fresh vegetables it maintains the feel of Italian comfort with no tomatoes.
Ingredients
- 1 individual cook Beet
- 3 individual cook Beet, Golden
- 1 ¼ cups dice Onion, Yellow
- 1 ¼ cups dice Onion, Red
- 4 teaspoons mince Garlic, Cloves
- 3 tablespoons Butter
- 3 tablespoons Apple Cider Vinegar
- 1 ½ teaspoons Sugar
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 2 ¼ cups Chicken Broth/Stock
- 2 cups cook and mash Sweet Potato
- ⅔ cups chop Basil, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Peel beets and puree in blender.
- 8562177 Upgrade to a paid membership 83355 to unlock all instructions 79096
- 6466188 Upgrade to a paid membership 76046 to unlock all instructions 7184
- 3270624 Upgrade to a paid membership 59326 to unlock all instructions 82516
- 4797161 Upgrade to a paid membership 16218 to unlock all instructions 45067
- 2456882 Upgrade to a paid membership 2351 to unlock all instructions 65802
- 8481276 Upgrade to a paid membership 60619 to unlock all instructions 95883
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 3329607 Upgrade to a paid membership 59408 to unlock all instructions 54349
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Peel beets and puree in blender.
- Saute red and yellow onion and garlic in butter until onion is translucent and slightly brown.
- Add vinegar and simmer for a couple of moments.
- Add in sugar, salt, pepper, pureed beets (golden and red), chicken stock, sweet potato and basil.
- Simmer over low heat for 5 minutes. Do not let sauce boil so you don’t overcook the vegetables.
- Place the sauce in a blender, blend and return to the pot to keep warm.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 143
- Total Fat
- 6g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 17mg
- Sodium
- 691mg
- Total Carbohydrates
- 20g
- Fiber
- 4g
- Sugar
- 9g
- Protein
- 3g
- WW Freestyle
- 4
12 Comments
Join the discussionThis worked out great. I used half the sugar and dried spices to get it to my family’s taste. It made pretty pink chicken parm that my husband who is allergic to tomatoes loved!
So glad you all enjoyed it! Thank you for sharing!
What does 1 cook Beet and 3 cook beet Golden mean
I get that they are beets, but cook and golden
Hi Maria, We’re referring to the specific variety of beets- Golden Beets. So the recipe calls for 1 cooked beet (the typical red kind), 3 cooked, golden beets. Hope that clears it up!
Vinegar is very high in histamine. It gives me angioedema and hives any time I use it. It shouldn’t be in a low histamine recipe.
Thanks for reaching out. Have you tried switching to apple cider vinegar which would have the lowest histamine levels?
Did you know that a lot of your recipes contain high histamine ingredients?? The vinegar here is high, as well as strawberries listed on another page.
I finally found a nomato sauce that doesn’t contain carrots. For a truly low histamine nomato sauce I’ll be leaving out the onions (used to be a family favorite), the sugar, pepper, and vinegar (red wine, white and Apple cider vinegar are all no no’s for me). I hope it still tastes alright without all those finicky medium to high level histamine foods. Thanks for a great starter recipe. It’s tough because there isn’t a consistent histamine intolerance list so I find that I just have to go on what work for me. I use a pretty strict 14 page list I found from the low histamine chef’s interview with Dr. Janice Joneja. It had to be downloaded. I tried creating a link for it but I’m not tech savvy.
Thank you for your feedback. An audit of this recipe has been scheduled. We’d love to hear how your version turns out!
I can’t tolerate any type of vinegar, even apple cider. Do you think it would work to substitute the apple cider with olive oil and absorbic acid? I’ve heard absorbic acid works well as a vinegar substitute. I may try it and let you know!
Yes, try it and let us know Blair!