Best 2 Nomato Sauce In The Instant Pot Aip Paleo Recipes

Calling all AIP and Paleo diet enthusiasts! Get ready to tantalize your taste buds with the ultimate Nomato Sauce, a delectable creation that brings bold flavors and vibrant colors to your plate. This AIP-friendly sauce is not just a mere substitute for tomato-based sauces; it's an explosion of rich, tangy, and savory flavors that will elevate any dish to new heights. Crafted with a symphony of wholesome ingredients like carrots, red bell peppers, and sun-dried tomatoes, this sauce bursts with natural sweetness, a hint of smokiness, and a touch of acidity, making it a versatile culinary companion. Whether you're craving a hearty pasta dish, a succulent roasted chicken, or a zesty pizza, the Nomato Sauce is your go-to sauce for an unforgettable culinary experience.

And the best part? This recipe comes with three enticing variations to suit every palate and dietary preference. The Classic Nomato Sauce is a timeless favorite, striking the perfect balance between sweetness and tang. For those who love a bit of heat, the Spicy Nomato Sauce adds a fiery kick, while the Roasted Red Pepper Nomato Sauce offers a smoky, roasted flavor profile that will leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with the Nomato Sauce – a true testament to the power of wholesome, flavorful cooking.

Here are our top 2 tried and tested recipes!

AIP NOMATO SAUCE

AIP Nomato Sauce image

This recipe for homemade Italian nomato sauce is so easy, you'll never go back to store bought! This sauce has so many uses - my favorite is to make it for lasagna or pasta. The texture and flavor are spot on with that of a traditional tomato sauce or marinara, but without all the inflammatory nightshade vegetables. AIP, Paleo, and Whole30 friendly!

Provided by Anne Marie

Categories Sauces

Number Of Ingredients 15

Ingredients

1 tbsp coconut oil
1 medium onion
3 ribs celery
3 carrots
1 beet
1/2 cup pumpkin puree
2 cloves garlic
2 1/2 cup bone broth (can substitute water, see note #1)
1 1/2 tsp sea salt
1 1/2 tsp Garlic Herb Primal Palate Blend from the Everyday AIP spice blends pack
Optional flavor enhancers
1/4 cup fresh basil leaves
10 pitted kalamata olives
1/2 juice of a lemon
1 Tbsp nutritional yeast

Steps:

Heat coconut oil in a sauce pan over medium low heat. Chop onions and add to coconut oil.
Chop remaining veggies while onions saute. When onions are slightly translucent, add chopped celery, carrots, and beet to onions.
Once all veggies are soft, add pumpkin puree, diced garlic, bone broth, sea salt, and Primal Palate spice blend. Cook about 10 minutes.
Add optional flavor enhancers like lemon juice, basil leaves, olives, and nutritional yeast.
Blend with an immersion blender in the sauce pan, or transfer to a blender or food processor. Pulse until you achieve the desired texture.

NOMATO SAUCE IN THE INSTANT POT; AIP PALEO

NOMATO SAUCE in the Instant Pot; AIP Paleo image

No tomatoes! Use as a tomato sauce substitute, or enjoy this wonderful sauce for its own sake. This recipe uses butternut squash and beets, along with classic Italian seasoning--made fast and easy in an Instant Pot multifunction pressure cooker. I adapted this recipe for the IP, and for the Autoimmune Protocol (AIP) version of the Paleo diet. It is based on the "Macro Red" sauce recipe found in the "Passionate Vegetarian" cookbook by Crescent Dragonwagon. Nutritious, delicious--try it!

Provided by shields.a

Categories Sauces

Time 35m

Yield 6 cups

Number Of Ingredients 16

Ingredients

1 medium butternut squash, cut into chunks
2 small beets, peeled and quartered
1 cup water
1 medium onion
4 garlic cloves, pressed
1 -2 tablespoon olive oil
1 -2 teaspoon dried basil
1 -2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 bay leaf
1 1/2-2 cups bone broth (or stock)
2 tablespoons apple cider vinegar
1 1/2 teaspoons honey
2 -3 teaspoons sea salt (to taste)
1/4 teaspoon black pepper (optional)

Steps:

Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel.
Peel and chunk the beets.
Place 1 cup water in the Instant Pot (IP) then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes.
Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl.
Press or mince the garlic, and set aside.
Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf.
When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree.
Clean and dry the IP's silver inner pot, and replace it in the IP. Select Sauté, and wait until the IP reads Hot.
Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes.
Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function.
Add bone broth (or stock) and the butternut squash and beet puree to the IP and stir to combine.
Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP). Stir to combine.
Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer.
Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel.
The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup!
Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag.

Nutrition Facts : Calories 132.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.1, Sodium 951.2, Carbohydrate 28.1, Fiber 4.6, Sugar 7.9, Protein 2.7

Tips:

Choose ripe tomatoes: To make the best tomato sauce, use ripe, flavorful tomatoes. Look for tomatoes that are deep red in color and have no blemishes. Avoid tomatoes that are green or have soft spots.
Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes in your sauce. This will give your sauce a more complex flavor. Try using a combination of Roma tomatoes, cherry tomatoes, and heirloom tomatoes.
Roast your tomatoes: Roasting tomatoes before adding them to your sauce will intensify their flavor. To roast tomatoes, simply toss them with olive oil and salt and pepper, and then roast them at 400 degrees Fahrenheit for 30-40 minutes, or until they are slightly charred and softened.
Use fresh herbs: Fresh herbs can add a lot of flavor to your tomato sauce. Some good options include basil, oregano, and thyme. Add the herbs to your sauce towards the end of the cooking time, so that they don't lose their flavor.
Simmer your sauce for a long time: The longer you simmer your tomato sauce, the better it will taste. Aim to simmer your sauce for at least 30 minutes, but you can simmer it for up to 2 hours if you have the time. This will allow the flavors to meld and develop.

Conclusion:

No-mato sauce is a delicious and healthy alternative to traditional tomato sauce. It is made with simple, wholesome ingredients and is packed with flavor. No-mato sauce is perfect for people with tomato allergies or sensitivities, or for those who are simply looking for a healthier way to enjoy pasta sauce. It is also easy to make and can be used in a variety of dishes. So next time you're craving pasta, give no-mato sauce a try!