Feeding a family of 4, bolognese, pizza, chicken parmesan were regulars on our dinner table. Turning paleo/AIP, doesn’t mean this has to change. Welcome tomato free tomato sauce aka ‘nomato sauce’. (I love the name, if I knew who coined this I’d give them a sticker!)
There are loads of AIP nomato sauce recipes, all claiming to be the best, so here’s a round-up of 5 of the best I’ve seen.
Basically they all use the same type of base, a combination of onion with orange veg (carrot/squash/pumpkin) and purple veg (beetroot) to create a red coloured sauce. Garlic, celery and broth usually finish the base ingredients. Then things start to get interesting with variations including a glass of wine, vinegar (0 – 4 tbsp), herbs (½ tsp – 7 tbsp), and some salty things (pinch – 1 tbsp salt/ capers/ olives/ bacon).
|Comfort Bites||6||3||1||3||3||500ml||½ tsp||150ml||no||no|
|He wont know its paleo||6||1||1||4||no||200ml||½ cup||no||1 tsp||3 slices bacon|
|A clean plate||16||2||4||no||no||400ml||7 tbsp||no||no||1 tbsp salt|
|A Squirrel in the kitchen||Squash||2||no||no||no||no||2 tsp||no||1 ½ tsp||1 tsp|
|Shockingly Delicious||6 + 1 pumpkin||1||1||5||no||water||½ tsp||no||4 tbsp||no|
In ketchup versions, cinnamon and cloves also make an appearance, alongside maple syrup / honey.
For me, tomato sauce is full of herbs and has an acidic kick, so that’s what I’ve included in this recipe; I’m heavy on the herbs and heavy on the vinegar, then I add some cinnamon (~1/2 t), don’t know why, but just like the ketchups, it works!
If I’m making this for AIP bolognese, I add bacon to the steak mince.
If this for AIP pizza, I add salt (olives/capers).