I absolutely love marinara sauce, and when I started the Autoimmune Protocol Diet (AIP), giving up tomatoes was hard. But trust me when I tell you, this nomato sauce is a dead ringer for classic marinara. It’s also packed with healthy ingredients, even if they do look a little unusual for a marinara sauce. But the ingredients all serve a purpose, and blend together to make a sauce that tastes incredible. If you’re missing marinara sauce, this sauce will hit the spot for you!
To make this sauce, add coconut oil to a pan heated to medium high, and sautéed onions until they’re soft and translucent.
Then add chopped celery, carrots, parsley, beets and sliced fennel. The fennel is optional, but it adds a special layer of flavor.
Add the oil from one can of anchovies. If you’re squeamish at the idea of having anything to do with anchovies, don’t be! This sauce is fantastic without anchovy oil, but it is absolutely perfect with it. Fun fact: many classic marinara sauces call for anchovy oil or filets. It really adds a special something to this sauce, and keeps it from being too sweet.
Season with salt and garlic powder. Lower the heat to medium and let your vegetables cook until soft. Once they’re almost done, add the fresh and dried herbs, as well as the garlic cloves. Doing this towards the end keeps the flavors fresh, and prevents the garlic and herbs from burning.
Finally, add the coconut aminos and a tiny splash of fish sauce. Lower the heat to below medium and let everything simmer for a few minutes, until fragrant. Around 2-4 minutes.
Cook it all until it’s easy to pierce with a fork. Allow it to cool for a few minutes and then place it all in a blender. Stop, and add lemon juice, then blend again. The lemon juice adds a tartness that replicates tomatoes so well!
Once it’s all smooth, add to jars, and refrigerate. You can also freeze this sauce in gallon zip lock baggies.
Kitchen Safety Tip: When blending hot things, keep the small plastic attachment to the lid of your blender off, and cover with a cloth as it blends. This prevents heat from building up, which could cause pressure, pushing the lid off of your blender.
Once it’s all blended, you will have a delicious sauce. Use this exactly the same way you’d use classic marinara.Print
Authentic Tasting No-Mato
After you try this nomato sauce, you will never miss classic marinara again. Don’t let the unusual ingredients throw you. They all combine to mimic the flavors of your favorite tomato sauce! Use this delicious sauce anywhere you would normally use marinara. Make extra…you’re going to want seconds and thirds of this.
- Prep Time: 15 minutes
- Cook Time: 30
- Total Time: 45
- Yield: 32 Ounces 1x
- Category: Sauce
- Method: Sauté & Blend
- Cuisine: AIP, Italian
- Diet: Gluten Free
- 2 Tbsp olive oil
- 3 large carrots, roughly chopped
- 1.5 large onion, roughly chopped
- 3 ribs of celery, roughly chopped
- 4 ounces of red beet, roughly chopped
- 1 bulb of fennel, roughly chopped
- 5 garlic cloves, minced
- 1 generous handful of fresh parsley, roughly chopped
- 1 generous handful of fresh basil, roughly chopped
- 1 tin can of anchovies (for the oil). I like brands Crown Prince or Season, sold at most grocers
- OR 1/2 tsp Anchovy oil
- 1/2 teaspoon fish sauce (check ingredients that it’s made fish and salt). I like Tai Kitchen Fish Sauce
- 1/3 cup coconut aminos. I like Big Tree or Coconut Secret.
- Juice of 2 lemons
- 1.5 cups of water
- 3 Tbsp apple cider or red wine vinegar
- 2.5 Tbsp any dried Italian seasoning. I like Mccormick Perfect Pinch, sold at most grocers
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried garlic powder
- Salt to taste. I add about 1/2 tsp, and then adjust as I blend if I need more.
- Add olive oil to a large pan and heat to medium
- Add onions to the pan and sauté until translucent
- Once the onions are translucent, add the rest of your vegetables. Add a little more oil if they need it.
- Add salt, and dry herbs of Italian Seasoning, plus dried basil and dried parsley
- Once the vegetables are tender enough to pierce with a fork, add the garlic, fresh parsley, and fresh basil. Cook for a minute or two, until fragrant.
- Add fish sauce and coconut aminos to the pan and scrape off any bits of vegetables that are in the pan.
- Lower the heat to low medium and cook for another minute or so to merry the flavors together
- Transfer to a blender and add lemon juice, water, and apple cider vinegar
- Blend on high until smooth, taste, and add salt if needed
- Store in mason jars or freezer bags
All of the amazon links for the ingredients are much cheaper if you can find them at the grocery store. Keep your eyes peeled, and go to places like Natural Grocers, Whole Foods, Sprouts or any health food store.
Omit dried basil or parsley if you don’t have them on hand. It will still yield a beautiful sauce.
Keywords: AIP, Marinara