Histamine Friendly Nomato Sauce

I have been a fan of Nomato Sauce for a while now, my kids however not so much. But after having tested numerous of Nomato Sauce recipes, I have finally found a combo which i LOVE and the kids like too. Pasta night is saved you guys :D!!

So even though I know that there are many nomato sauce recipes out there, I still want to share my version with you all. If you have a nomato sauce recipe, you love – please share in the comments section below 🙂 Like I said I have tried many nomato sauce recipes, but I for sure haven’t tried them all. So I would love to hear from you which recipe is your favorite and of course if it beats mine 😉

This Histamine Friendly Nomato Sauce recipe is really quite simple, but it does require some cooking time, so make sure you have time to let it simmer away until it is ready. Clean and chop up all of the vegetables. Heat up the (extra virgin) olive oil and add the celery and onion to the pot and cook, stirring a few times, until the onions are translucent. Add the garlic, and let it cook with the onion and celery for a bit – don’t let it brown.

Add in the rest of the vegetables, the apples, the bone broth/bouillon, a bit of apple cider vinegar, salt, a handful of basil and a handful of mixed green herbs of your choice (I used a mix of herbs I have in the garden, rosemary, thyme, lemon thyme, oregano, sage, and a bit of lemon balm).

$All the ingredients in the pot :D - ready to get cooked \o/$

Then all there is left to do is to let it simmer for ca. 30 minutes. When all of the veggies are soft, but the beets still have a little bite, then it is ready to get blended (the longer you cook it the less red/more orange it will become). Blend till you get the texture you prefer. I prefer to not blend it till it is completely smooth, but leave a bit of texture in there. Salt to taste and if you prefer, add a bit more apple cider vinegar. If you don’t tolerate apple cider vinegar, you can also leave it out completely, but in that case I would recommend you make sure to choose a sour apple for the sauce.

Now all there is left is to enjoy this tomato and nightshade free Histamine Friendly Nomato Sauce. You can eat it plain like it is together with some pasta or spiralized vegetables. Or you can use it as a base for other pasta sauces, as a pizza sauce, or to make tomato free lasagna, just to mention a few options 😉 What is your favorite way of eating nomato sauce? Please share in the comments below.

Histamine Friendly Nomato Sauce

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

The BEST NOmato sauce to date in my kitchen \o/ Completely nightshade free NOmato sauce.

Author: Tania Surrow Larsen - The Histamine Friendly Kitchen

Serves: makes ca. 2 kg, enough for 8 people

Ingredients

2 white onions (ca. 230 g)
4 cloves of garlic
4 medium carrots (ca. 220 g)
2 cups of butternut squash cut in to cubes (ca. 230 g)
2 medium big red beets (ca. 300 g)
2-4 sticks of celery (depending on the size and your love of celery)
1 yellow zucchini (ca. 270 g)
2 apples, rather sour than sweet (ca. 260 g)
1 tbsp olive oil or coconut oil
2 cups of bone broth (480 ml)
1 cups of water (240 ml) (leave out if you are making a base for lasagna sauce)
1 tsp of apple cider vinegar (optional)
1 handful of basil
1 handful of mixed green herbs (rosemary, thyme, oregano, sage, lemon balm)

Instructions

Clean and chop up all of the vegetables.
Heat up the (extra virgin) olive oil and add the celery and onion to the pot and cook, stirring a few times, until the onions are translucent.
Add the garlic, and let it cook with the onion and celery for a bit – don’t let it brown.
Add in the rest of the vegetables, the apples, the bone broth/bouillon, water, a tsp of apple cider vinegar, salt, a handful of basil and a handful of mixed green herbs of your choice (I used a mix of herbs I have in the garden, rosemary, thyme, lemon thyme, oregano, sage, and a bit of lemon balm).
Bring it to the boil, turn down the heat and let it simmer for ca. 30 minutes (the longer you cook it the less red/more orange it will become).
Let it simmer till all of the veggies are soft, but the beets still have a little bite. Blend till you get the texture you prefer. I prefer to not blend it till it is completely smooth, but leave a bit of texture in there.
Salt to taste and if you prefer, add a bit more apple cider vinegar. If you don’t tolerate apple cider vinegar, you can also leave it out completely, but in that case I would recommend you make sure to choose a sour apple for the sauce.
Enjoy it plain with some pasta or spiralized vegetables. Or you can use it as a base for other pasta sauces, as a pizza sauce, or to make tomato free lasagna, just to mention a few options.