Nomato Sauce

This is a recipe I have ‘cooked up’ from scratch, learning as I go along until it is as close to the satisfying taste of tomato sauce as I can get. Designed for anyone reducing histamine, intolerant to the deadly nightshade family or kids who don’t love their veggies. What I love most about this is that it reminds us how nutrient dense a sauce can be, so I would advise we all make this adding tomatoes in either from the start if we can or reintroducing after a period without.

Ingredients (enough for 3 dishes):

4 cooked beetroots (roughly chopped)

2 large carrots (finely chopped)

1 red onion (finely chopped)

1 garlic (crushed)

1 red or yellow pepper (finely chopped)

2 celery sticks (finely chopped)

1 tablespoon of coconut nectar

1 tablespoon of apple cider vinegar

1 teaspoon of dried thyme

2 cups of vegetable stock (bouillon powder)

Method: Start with the finely chopped onion, soften in a large saucepan with olive oil. Next add the carrot and celery with garlic. Lastly add in your chopped beetroot and peppers, adding the vegetable stock, vinegar, coconut nectar and herbs. This needs a minimum of 2 hours very lightly simmering on the hob so that everything slowly breaks down and absorbs flavours, stirring every so often. To finish simply wizz up with a handheld blender or in a food processor.

Serve as pizza base, with mince to create bolognese, put straight onto pasta and use as an alternative to ketchup. I like to freeze one batch so I always have one waiting to take out at a moment notice.