Best Tomato Free Tomato Sauce Recipes

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

NOMATO SAUCE (TOMATO-FREE MARINARA SAUCE)

Steps:

• Combine kabocha squash, carrots, and beet in a food processor; pulse until coarsely grated.
• Heat olive oil in a saucepan over medium heat until sizzling. Add onion, garlic, and sage; cook and stir until onion is fragrant, about 1 minute. Stir in grated kabocha squash mixture, capers, Italian herbs, and salt.
• Pour water into the saucepan. Cover and simmer sauce, adding more water if needed, until kabocha squash mixture is soft, about 30 minutes. Mash mixture with a fork to make sauce smoother.
• Stir lemon juice and basil into the sauce and let flavors combine, about 1 minute.

TOMATO-FREE TOMATO SAUCE

Steps:

• Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.
• Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.
• Blend sauce with an immersion blender until consistency is slightly chunky.

FAT FREE TOMATO SAUCE

Steps:

• Place the tomatos, veggies and herbs into a pan.
• Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes).
• Allow to cool then whizz in a food processor.
• Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking.
• Take care not to let sauce burn.
• Adjust seasoning.
• This sauce freezes well.

HEARTBURN-FREE TOMATO SAUCE WITH KEFIR

Steps:

• Heat olive oil in a saucepan over medium heat. Add garlic and cook until just fragrant, about 30 seconds. Add crushed tomatoes, tomato paste, salt, oregano, and thyme. Simmer until tomatoes are soft, about 10 minutes. Add baking soda and stir. Simmer until thickened, about 10 minutes more. Remove from heat and stir in kefir.

BEEF AND OREGANO CANNELLONI WITH TOMATO SAUCE (GLUTEN FREE)

Steps:

• To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
• Add the garlic and cook for 30 seconds, until fragrant.
• Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
• Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
• Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
• Season with salt and pepper.
• Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
• Drain on paper towel and transfer to clean work surface.
• Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
• Fold in ends and roll up firmly to enclose filling.
• Place cannelloni seam-side down in a large bamboo steamer basket.
• Repeat with remaining mixture.
• Bring a large saucepan of water to the boil over high heat.
• Cover steamer basket and place over the pan.
• Steam cannelloni for 5 minutes or until cooked through.
• Use tongs to transfer the cannelloni to serving plates.
• Spoon over the sauce, sprinkle with remaining parsley and serve immediately.

NOMATO SAUCE TOMATO FREE MARINARA SAUCE

Steps:

• Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated.
• Finely chop sage, garlic and onion.
• In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute.
• Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point).
• Add in some water, cover and let your Nomato Sauce cook over medium heat.
• Check on your sauce every 5 minutes to see if it needs more water.
• After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother.
• Add in the lemon juice and chopped fresh basil, mix well for about a minute and your amazing tomato free marinara sauce!

DAIRY FREE EGGPLANT MOUSSAKA WITH ROASTED TOMATO SAUCE

Steps:

• Sprinkle eggplant with sea salt, and leave for 20-30 minutes. Rinse and dry. Pre-bake all sliced vegetables on a tray. Cook rinsed quinoa at a ratio of 1 cup seeds to 2 cups water on low heat and covered until all water is absorbed.
• Soak lentils for 2-3 hours, rinse and boil in fresh water.
• Mix quinoa and lentils with some of the tomato sauce.
• Stack in layers in baking dish, starting with sweet potato and finishing with a layer of eggplant. Bake at 160ºC for approximately 30-40 minutes, covering half way through cooking time.
• If necessary, rest before cutting into squares. Serve on spinach leaves with extra tomato sauce and top with a dollop of cashew cheese or pesto.
• For the tomato sauce: roast tomatoes, onions and garlic in oven until they get some colour. Add spices, herbs and water. Simmer for 15-20 minutes and blend in food processor. Adjust seasoning to taste.

NOMATO SAUCE TOMATO FREE MARINARA SAUCE

Steps:

• Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated.
• Finely chop sage, garlic and onion.
• In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute
• Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point)
• Add in some water, cover and let your Nomato Sauce cook over medium heat
• Check on your sauce every 5 minutes to see if it needs more water.
• After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother.
• Add in the lemon juice and chopped fresh basil, mix well for about a minute and your amazing tomato free marinara sauce!!

GLUTEN FREE FETTUCCINE WITH TOMATO BASIL SAUCE

Steps:

• Make sauce - heat oil in a saucepan over medium heat and add onion and garlic and cook for 3 minutes or until onion has softened and then add tomato and saugar and season with salt and pepper.
• Bring to the boil, reduce heat to low and simmer for 15 minutes or until thickened and stir through basil.
• Meanwhile using a food processor mix oil and eggs until combined and then add flour and salt and process until dough resembles large breadcrumbs.
• Turn out onto a lightly floured surface and knead for 1 to 2 minutes until a ball forms.
• Divide dough into quarters and roll out each portion into a 2mm thick rectangle and then slice lengthways into 1cm wide strips.
• Bring a large saucepan of salted water to the boil and cook pasta for 3 to 5 minutes or until tender (pasta should float to the surface when ready).
• Drain and serve pasta with sauce and parmesan cheese.

GLUTEN-FREE GARLIC SHRIMP PASTA WITH SPICY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain.
• While the water comes to a boil, drizzle a little oil in a large cast-iron skillet and heat over medium heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the garlic and cook, stirring often, until golden brown and fragrant, 2 to 3 minutes. Do not let it burn.
• Next, add the diced tomatoes with their juices, coconut milk, crushed red pepper and a sprinkle each of salt and black pepper. Stir and reduce the heat to a simmer. Let simmer until the flavors meld and the sauce thickens slightly, 5 to 7 minutes.
• Add the shrimp, stir and cook until they turn pink and firm up, 3 to 5 minutes. Remove from the heat and stir in the spinach and chopped basil. The heat from the sauce will wilt the spinach. Taste for seasoning and add more salt and black pepper, if needed.
• Divide the pasta among bowls. Ladle some of the sauce over each portion, garnish with basil leaves and serve right away.