No-Mato Marinara/Pizza Sauce (Nightshade-Free)

nomato sauce

I no longer eat tomatoes. This isn’t a new development, I stopped eating nightshades about 2-1/2 years ago. Considering I didn’t enjoy tomatoes until my mid-twenties, I wouldn’t have thought that this would be a big loss. However, in some ways it has been. I no longer can enjoy many Indian curries, tomato-based pasta sauces and more. However, where there’s a will, there’s always a way.

When I saw this recipe, I knew I had to try it. The only reason I put it off for so long is because I hate beets (with a passion). The sauce is made with a bunch of pureed vegetables, simmered with wine and other seasonings. The resulting sauce is richly “tomato-ey”, which is really surprising considering it doesn’t contain any tomatoes! It’s great on pasta, and on pizza.


adapted from: urban poser – tomato-less marinara sauce: “no-mato” sauce

makes ~10-12 servings


  • 225 g (1/2 lb) carrots, cut into 2 cm (3/4 inch) cubes
  • 455 g (1 lb) cubed butternut squash, cut into 2 cm (3/4 inch) cubes
  • 170 g (1/3 lb) peeled red beets, cut into 2 cm (3/4 inch) cubes
  • 1 tablespoon coconut oil
  • 1 large onion, peeled and diced
  • 5-6 garlic cloves, peeled, finely chopped
  • 375 ml (1-1/2 c) filtered water
  • 250 ml (1 c and 2 teaspoons) merlot wine
  • 1 tablespoons red wine vinegar
  • 4 tablespoons lemon juice
  • 2 bay leaves
  • 2 tablespoons Italian herbs (mix of dried oregano, basil, sage, thyme and rosemary)
  • 2 teaspoon sea salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1/2 tablespoon nutritional yeast


1. Steam carrots, butternut squash and beets for 30 minutes, or until tender. Let cool.
2. Meanwhile, heat coconut oil in a large pot until hot, add onion and garlic and cook until the onion is translucent and aromatic.
3. In a blender, blitz together the vegetables, onions/garlic mix, water, wine, vinegar and lemon juice until smooth.
4. Transfer mixture back to the pot, and bring to a simmer. Add bay leaves, herbs, salt and pepper, and simmer for 20-25 minutes, stirring every now and again to prevent the sauce from sticking to the bottom of the pot. (Be careful, this stuff spatters). Taste for seasoning, and enjoy with pasta or on pizza.


4 thoughts on “No-Mato Marinara/Pizza Sauce (Nightshade-Free)

  1. Pingback: Dairy-Free Parmesan Cheese (Cashew Based) | Honey and Spice

  2. Pingback: Paleo Margherita Pizza (gluten-, dairy-, nightshade-free) | Honey and Spice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s