Name: Histamine Friendly Nomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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); salt to taste

Description

The BEST NOmato sauce to date in my kitchen 😀 A completely nightshade free NOmato sauce.

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)
salt to taste

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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.