Nomato Sauce is a gluten-free, dairy-free, nightshade-free, and anti-inflammatory tomato sauce substitute that tastes just like marinara sauce! Full of antioxidants and nutrients, it’s made with simple, whole food ingredients and pairs well with pasta, pizza, and all your favorite foods.
What Is Nomato Sauce?
Nomato sauce is a type of tomato sauce…without the tomatoes. Essentially, it’s a tomato sauce substitute for those who are allergic to tomatoes, have nightshade intolerances, or maybe just want to try something new.
It has the taste and texture of traditional tomato sauce with some surprising ingredients. Even better, this easy nomato sauce recipe is:
- Full of vitamins, nutrients, fiber, and antioxidants.
- Made with minimal prep time and a total time of just over 30 minutes.
- Super versatile.
- Great to prep ahead of time and store for later.
What Is Nomato Sauce Made Of?
Scroll down to the recipe card below to find the complete nutritional information including calories, carbohydrates, protein, fiber, etc.
- Olive Oil – Use extra virgin olive oil to sautée the onions and garlic, creating a sweet, caramelized flavor and a rich base for the sauce.
- Vegetables – Large onion, garlic cloves, beets, and carrots create the bulk of the sauce and provide a boost of nutrients.
- Seasonings – Italian seasoning, dried oregano, and salt create a bold, savory taste.
- Broth – Use nightshade-free vegetable broth or chicken broth to thin out the ingredients for a smooth, pourable sauce.
- Pumpkin Puree – Use canned or fresh pumpkin puree or any other squash puree (like butternut squash, kabocha squash, etc.) to add extra depth to the flavor and enhance the texture.
- Fresh Parsley – Add chopped fresh parsley for bright, pepper notes that balance out some of the savoriness.
- Lemon Juice or Balsamic Vinegar – Use one or the other or a combination of both for extra tang.
Note: Some recipes call for a tablespoon or so of red wine vinegar, which also works well to add the tang we’re looking to achieve.
- Optional Add-Ins: Pitted diced Kalamata olives, capers, or nutritional yeast make for great additions for extra flavor.
How to Make Nomato Sauce
This tomato-free pasta sauce is made in a snap, using an immersion blender (stick blender) or a traditional blender. Watch this video to see how it’s done!
- Sauté. Heat the oil in a large skillet over medium heat. Then, add the onions, and sauté until they’re tender and golden. Stir in the minced garlic, and continue to sauté just until it’s fragrant.
- Cook. Add the beets, carrots, and seasonings. Stir to combine, and add part of the broth. Cover the pot, and cook until the veggies are fork-tender.
Note: Most of the broth will be absorbed by this point!
- Blend. Transfer the mixture to a blender, and add the remaining broth and pumpkin puree. Blend until a smooth consistency is achieved. Then, add the remaining ingredients, and blend again until smooth.
- Simmer. Transfer the smooth mixture back to the pot, and allow it to simmer over medium heat.
Pro-Tip: For a thinner pasta sauce, increase the amount of broth used to achieve your desired consistency.
Storage Options
Go ahead and make a double batch of this quick nomato sauce recipe! It stores well and is always great to have on hand.
- To Store: Transfer the sauce to an airtight container, and keep it in the fridge for up to 1 week.
- To Freeze: Store your AIP nomato sauce in a freezer-safe container for up to 1 month.
Meal Prep Tip: Transfer your sauce to freezer cubes, and transfer it to the freezer to solidify. Then, pop the cubes into a sealable bag. You’ll have pre-portioned nomato sauce you can just grab and go when you’re ready to cook!
How Should I Use Nomato Sauce?
Use this AIP tomato sauce alternative any way you would regular tomato sauce or even spaghetti sauce! For instance, it’s great with options like:
- Gluten-Free Pasta
- Zoodles or Spaghetti Squash Pasta
- Soups and Stews
- Gluten-Free Flatbreads and Pizzas
Common Questions
Common symptoms of a tomato allergy include skin rashes, hives, cramps, nausea, coughing, wheezing, and swelling of the face. However, if you suspect you have a tomato allergy, we highly recommend consulting your doctor.
The beets are responsible for creating a rich, tomato-like color and adding an earthy flavor. We don’t recommend replacing them, but we promise you don’t taste them! That said, if you prefer a sweeter flavor, use purple beets. Or, for a more neutral-flavored sauce, opt for golden beets instead.
Sure! Feel free to experiment with different seasonings and flavor combinations like honey, garlic powder, apple cider vinegar, and cloves to make a BBQ sauce. You could also add honey or date paste for a ketchup-inspired taste. Or, experiment with different herbs like basil, rosemary, and thyme for a unique flavor.
We haven’t tested it and can’t guarantee it will work, but please let us know how it goes if you give it a try!
More of Our Favorite
Gluten-Free & Dairy-Free Sauce Recipes
If you enjoy this homemade nomato sauce recipe, you won’t want to miss out on more of our sauce recipes below!
Nomato Sauce Recipe (Tomato Sauce Alternative)
- Total Time: 35 minutes
- Yield: 2 ¾ cups (11 servings- ¼ cup each) 1x
- Diet: Vegan
Description
Use this nomato sauce for a nutritious tomato sauce alternative that’s gluten-free, dairy-free, nightshade-free, anti-inflammatory, and full of nutrients!
Ingredients
- 1 Tablespoon light olive oil
- ⅔ cup chopped yellow onion
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 cup peeled and diced beets (1 large raw beet)- see notes for purple or golden
- 1 cup peeled and diced carrots (1-2 large carrots)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ¼ teaspoon kosher or sea salt
- 1 ½ cups nightshade free vegetable broth or chicken broth (use more for a thinner sauce)
- 1 cup canned or fresh pumpkin puree (or other squash puree)
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon lemon juice and/or 2 teaspoons balsamic vinegar for extra tang (use a combo of both for best flavor)
- Optional add-ins: 1 Tablespoon pitted diced olives, capers, or nutritional yeast
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and sauté about 10 minutes or until tender and golden brown. Stir in minced garlic and sauté until fragrant or about 1 minute.
- Add in the beets, carrots, Italian seasoning, oregano, and salt and stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender or about 20 to 30 minutes (the broth will almost be gone). Once cooked, transfer the ingredients in the pot to a blender. (See photos in blog post.)
- To the blender, pour remaining ½ cup broth and pumpkin puree. Blend until smooth. Alternatively, add remaining ½ cup broth and pumpkin puree to the pot and use a stick blender to blend into a puree. (For thinner pasta sauce, increase amount of broth to reach desired consistency.)
- Add the fresh parsley, lemon juice and/or balsamic vinegar, and optional add-ins, to the blender and blend again until smooth.
- Pour the sauce back into the pot (when using the blender) and simmer over medium heat for 10 minutes.
- Store in a sealed container in the fridge for up to a week or freeze for up to 1 month.
Notes
Substitute Tips – For a sweeter sauce, use purple beets. For a lighter, more neutral flavored sauce (with less pink stain), use golden beets. It is possible to make this recipe using pre-cooked beets and carrots. However, the flavor will be muted, and the sauce will be much thicker, additional broth will be needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: sauces
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: ¼ c
- Calories: 34
- Sugar: 2.5 g
- Sodium: 96.5 mg
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 5.4 g
- Fiber: 1.5 g
- Protein: 0.7 g
- Cholesterol: 0 mg
I got really excited to try this as you’ve said it was nightshade-free. Then I read the rest of the ingredients and was very sad. My partner is deathly allergic to: tomatoes, beets, and vinegar. Sadly, unless there’s a substitute for the beets, I won’t be able to make this recipe. 😔😟
Hi Kelley! Bummer that your partner is allergic to beets! You can definitely try one of these swaps to see what works for you. I haven’t personally tested each substitute, but I’m hopeful one will be a good fit. If it were me, I’d start with sweet potato first — it’s the closest match in texture and sweetness.
How to Sub It:
Use 1 cup peeled, diced sweet potato, butternut squash, or extra carrot in place of the 1 cup diced beets. Cook time stays the same — simmer until fork-tender.
Let me know if you try it!
Thanks, I will!
Just ran across this recipe. I have a fructose intolerance that eliminates tomato based sauce (amongst MANY other things). Gluten is not an issue so asking if this recipe would wotk for baked pasta such as manicotti or lasagna? looks thick in the photos so wondering if there is enough liquid for those pasta bakes to absorb, assuming no boil pasta.
Hi Greg! It should work. I have used it on gluten free pasta before. YOu can thin out the sauce with a little broth or cream if needed. I recommend making a batch and adjusting the thickness and taste to your liking. Does that make sense?
I cannot believe how good this turned out and how easy it was to follow the recipe! I was at first pretty intimidated (making a tomato sauce without tomatoes sounded complicated) but it was so simple and tasted divine! My favorite dish is pasta & sauce so for me to love it means a lot! My husband’s eczema flares up so bad when I make anything with tomatoes so I’ve been searching for a way to make tomato free sauce which seemed impossible…this recipe was such a hit! I doubled it and we have been eating this sauce with everything. Dipped chicken fingers in it. Ate it with rice. Made the best meatballs I ever made in this sauce. Thank you!!!
I am so glad!! Yes I agree, I was surprised how much it tasted like the real deal! But a good surprise because that was the whole plan. Yay for beating the impossible 🙌
Can you use drained canned beets in this recipe?
Hi Debra! I haven’t tried it but I think it would still work. The only thing that would change would be the taste. It might be a little more sweet/acidic with canned beets. Keep me posted!
The reason I do not eat tomatoes/or the sauce is I cannot tolerate the acidity. Beets are also highly acidic. Do the other ingredients in this recipe help to offset the acidity of the beets making the sauce lower in acidity than regular tomatoe sauce?
I like to use golden beets, which are less acidic. Do you have access to those yet?
I gave this recipe a try. It was fabulous! The ingredients were easy to source and instructions were easy to follow. After more than a decade of NOT having tomatoes or tomato products, I was amazed! So amazed, I called every available neighbor to my kitchen to “TRY THIS!” and shoved a spoonful of it into every willing mouth I could find. Everyone was so happy! One went to kiss me on the cheek afterwards, but then stopped thinking from the “after taste” that it would be safe for me to be near them. It was safe. No reaction. No throat closing, no epi pen, no visit to the ER required! Plus, I can really work with this recipe to use it for other things I love. I found the consistency of your recipe PERFECT at the stage after cooking the veggies for me to use as a substitute for any of the recipes I used to be able to make from tomato paste. I’m freezing one batch of this recipe at that stage, minus some of the seasonings, so I can use it for taco sauce and other tomato-paste related recipes.
This makes my heart leap for joy! I am so glad you enjoyed this recipe and can use it for more tomato based recipes. That was my goal! Keep me posted 💕
I didn’t believe for a minute that this would taste like tomato but it does! I’m very excited because I’ve missed tomatoes so much! thanks so much!
Woohoo! That makes our day, Phoebe. Isn’t it amazing how similar it tastes to tomatoes?! Thanks for sharing your recipe experience with us. Happy cooking!
Is it possible to can this for longer storage?
Hi Kp! I haven’t tried canning it but I think some of my readers have! It’s below in the comments. Some froze it instead. Hope that helps!
My husband loves it! So exited to be able to make other tomato based dishes! I tripled the recipe as a 1/4 cup serving isn’t going to be enough. He eats no less than 1-1/2 cups of spaghetti sauce at a meal!
Thank you so much, this is a game changer!!!
Oh I am so glad! It was game changer for me as well. Glad the husband approves!
My husband loves it! So exited to be able to make other tomato based dishes! I tripled the recipe as a 1/4 cup serving isn’t going to be enough. He eats no less than 1-1/2 cups of spaghetti sauce at a meal!
Thank you so much, this is a game changer!!!
Delicious in stuffed peppers and on pasta. Really good marinara flavor. Glad to have found a substitute sauce since I can no longer eat tomatoes.
So glad you found this recipe, Emily! Thanks for leaving such a kind comment. 🙂 Happy cooking!
Really excited to try this sauce! Question – if I’m using this nomato sauce as a base, say for like a Tex Mex soup or chili, would you still add the Italian seasoning and oregano? I definitely plan to add these spices for an Italian-themed meal (pizza, pasta, meatballs, chicken parm, etc) but I wondered if I should leave out those Italian flavored spices for chili and instead season the recipe with whatever spices are called for in the chili recipe (chili powder, cumin, etc).
I guess another way of asking the question is how would you use this recipe to sub for just plain tomato sauce?
Thanks for your feedback!
Hi Carly! Feel free to change the seasoning! You could try taco or chili seasoning if preferred or if you’re just looking for a tomato sauce/paste substitute then skip the seasoning. Does that make sense?
This Nomato Sauce is an absolute game-changer! 🙌🍝 I’ve always loved the flavor of tomato sauce but unfortunately have dietary restrictions that don’t allow me to enjoy it. That’s why I’m so grateful to have discovered your amazing website and this incredible nightshade-free alternative. The Nomato Sauce is bursting with rich, savory flavors that perfectly mimic the taste of traditional tomato sauce, without any of the nightshade ingredients. It’s a true culinary masterpiece! Whether I’m making pasta, pizza, or even dipping my favorite snacks, this sauce adds a burst of deliciousness to every dish. Thank you for creating such a wonderful solution for those of us who have been missing out on the classic tomato sauce experience. Your website is now my go-to resource for flavorful and allergen-friendly recipes. Kudos to you and your team for this genius creation! 🌟🍅
Oh I am so glad! Thanks for your feedback Arman. We love it too! I swear it taste like tomato sauce, crazy eh?
i want to try this recipe! most vegtable broths have either tomato and or peppers. what would be a substitute?
Good question! I have a homemade nightshade free vegetable broth here https://www.cottercrunch.com/how-to-make-vegetable-broth. I will definitely put a note about that. You can use also use chicken broth. https://amzn.to/3pQh2Gl.
Just visiting today to read the comments after having just made this recipe for the first time. One idea I have, next time I make this (I had some homemade beef broth to use up this time) is to take the desired amount of water for this recipe and then add your ends–the bits you cut off your onion and the carrot to the boiling water to create some broth, toss in a bay leaf even, let this boil, then simmer while you are doing the onion saute, then strain it when it comes time to use it. VIOLA—veggie broth flavored with the bits you would have otherwise tossed in the trash without taking up more of your time.
That’s such a great idea! I love the resourcefulness
I’m the only one who can’t do nightshades, but this sauce is a hit for my entire household. Great recipe, thanks!
Mine too! It’s become a staple in our house, even for those who don’t need to be nightshade free.
Finally! A tomatoless tomato sauce! I gave up trying to find one years ago, but sheer frustration (almost every recipe calls for tomatoes) I searchec again. I’ve got to say rhis recipe actually tastes quite like tomatoes! Thank you for creating this recipe.
I put red food coloring in mine to get that red color we are all familiar with, because mine turned out more orange otherwise. The result looks beautiful.
See my photo of it on my Instagram here: https://www.instagram.com/p/CpGRkXIPZr6/?igshid=NmE0MzVhZDY=
Woohoo! We are thrilled you found this recipe, Laura. Thanks for giving it a try and tagging us on IG. It turned out so well. 🙂 Happy eating!
I love this sauce. I have made it many times. I am wondering if you have any additional suggestions to reduce the sweetness of the sauce. It is difficult in our region to get golden beets. Are there other ingredients I could add that could help reduce how sweet it is?
Thank you for this recipe – I use it for pizza, spaghetti, meatball hoagies, etc…. everything I haven’t been able to eat for 15 years!
Good question! You could try replacing the beets with carrot, sweet potato (not white potato), or even rutabaga along with a little more red onion to even out flavor. But not sure how it would taste. Worth a shot!
I was wondering if it is possible to can this sauce?
Hi there! I haven’t tried canning it yet but I know other readers have! Should be a few comments about it below 🙌
I really wanna try this, but I don’t like the taste of beets. Can you really taste the beet flavour?
Try using more pumpkin and then golden beets. It won’t be red but still delicious!
I am SO excited to find your recipe for Nomato Sauce! I have “silent reflux” and was told to not eat ANY tomatoes, cooked or raw. My reflux is better, but for over a year I have been missing one of my favorite vegetables, and I crave the taste of marinara sauce. I made your sauce for the first time today, and served it with spaghetti squash. It was delicious! Thank you so much for creating this recipe so people like me can still enjoy the taste of tomatoes. I am over the moon with gratitude!
Oh I am so glad! It’s also a great pizza sauce with my yeast free GF pizza crust. 🙂
Are purple beets the same as red beets?
Yes, very similar! Both should work in the sauce.
This sauce sounds great but l gave fructose as well as dairy gluten how can I replace the carrrot onion and garlic to get flavour in the sauce any suggestions thank you
Hmmm that’s a good question. Do you mean low fodmap vegetables? What vegetables can you have?
Yes, beets are not in the night share family. However, they’re high in oxalate acid and calcium binds to oxalate acid and builds up in kidneys, arteries and other organs, muscles, tendons etc. I stay away from foods in both catogories.
Very true! Thanks for that info Cheryle.
I would like to can this sauce, do i need to add anything to increase and accid lever for preserving? I have in the past preserved tomato sauses, and other recipies. but i cannot seem to find a nightshade recipie for nightshade free sauce. please help.
good question. I haven’t tried canning this before, but I would treat is similar to canning a baby food or something more more starchy and sweet, like a beet or pumpkin sauce. I heard you’re not supposed to can pumpkin puree unless you boil it twice too. It removes all the bacteria from the puree and puree stays fresh in sterilized glass jars. This is just my research
The ingredients in this sauce are low in acid, which would require pressure canning to kill potential botulism spores. Pumpkin purée is not safe to can at all due to its thickness. In the end, there is no way to know if canning it is safe without testing. Unfortunately, you can’t just put any old thing in jars and can it.
Thanks for feedback Kris! Good to know!
Could you try freezing it instead of bottling it? I think if you are using the American method of pressure canning (requires a special canner not just a pressure cooker) rather than the Aussie/English style of water bath (Fowlers) bottling you could still preserve it that way. I’ve looked at pressure canners though, they are pretty expensive here in Australia.
Just made this sauce and I love it. It’s like extra tasty tomato sauce. So pleased I found it, because I can no longer eat tomatoes as they make my eczema flare badly, and having a seven year old we eat pasta and sauce at least once a week. Thanks so much for sharing this
It makes me so happy your kiddos can enjoy their favorites again! Let me know how else I can help!
Hello! I haven’t made this yet, but a co-worker shared the recipe with me. Do you know if it’s possible to make large batches of this and then can it? He and I both agreed it would most likely need to be canned using a pressure cooker, but wondering if you’ve had any success with canning it. Thanks!
Hi Jes! I haven’t tried canning this sauce yet, but I know it can be made in a pressure cooker. Let me know if you try it!
So thankful for this awesome recipe. I like this better than tomato sauce. Its filling, high fiber and very nutritional. Add it to some gf pasta and steamed veggies. So good and healthy. Thanks again
Wonderful! so glad you enjoyed it!
I am nightshade intolerant and I cannot wait to make this. Thank you so much 😄
KEep me posted AMy!
Love all the nutrients in this sauce!
Thanks, Ashley! It’s a nutritional powerhouse for sure! 🙂
This sauce in so delicious! It is such a great alternative to tomato based sauces, a fabulous recipe!
This is so smart! Thank you so much for making this. I am making this for my dad who can’t tolerate night shades!