Tomato-Free Marinara Sauce (Beet & Pumpkin) (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, tomato-free, vegetarian, vegan)

Tomato-free marinara (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

Not eating tomatoes can be really difficult. Tomatoes are definitely not a low amine food. I miss them something terrible, but found a recipe (which I then tweaked almost beyond recognition) which made for a fantastic tomato sauce replacement / marinara substitute.

I tried this low-amine no-tomato marinara on pasta and on pizza and it worked well as a tomato-free pasta sauce, but not as well as a pizza sauce. Beets tend to get bitter when you overcook them, so cooking on the stovetop and then in the oven as a tomato-free pizza sauce just didn’t hit the mark.

For a tomato-free sauce that’s better for re-heating or cooking again, I have a second no-tomato (apple and onion tomato-free low-amine marinara) marinara substitute that will knock your socks off.

3 C onion, finely chopped (about 1 1/2 onion)

1/4 C chopped garlic, finely chopped (about 10 large cloves)

1/4 C safflower oil

4 tsp ascorbic acid

1 Tbsp balsamic vinegar substitute

2 C beets (about 1 1/2 large beets)

2 1/2 C organic pumpkin puree (about 1 1/2 cans (15oz), or substitute with about 2 small sweet potatoes, baked)

2 1/2 C vegetable broth

1 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

1/2 C dried parsley

1/4 C dried basil

1/4 C Italian seasoning

1 Tbsp thyme

1 tsp marjoram

2 Tbsp oregano

1 Tbsp sugar

1 1/2 tsp cornstarch

Some ingredients for tomato-free marinara substitute (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

Wash and trim beets, cut into quarters, and boil until just tender.
Saute onion and garlic in oil until translucent. Add pumpkin puree.
Drain beets and chop finely. Add to pumpkin and onion mixture.
Add vegetable broth. Combine all ingredients in a high-walled pot and use an immersion blender to puree.

Tomato-free marinara being pureed (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

Add all remaining ingredients and mix well.
Bring mixture to a medium temperature slowly, stirring often. Remove from heat and cover with lid. Allow to rest for five minutes.
Adjust seasonings as necessary.
Reheat gently and as little as possible to maintain flavor.
Serve over pasta or vegetables (or both) of choice. I prefer to roast my chopped vegetables (1 zucchini, 1 yellow squash, 8 quartered brussels sprouts, 2 small carrots) in a little oil (1 Tbsp), Italian seasoning (1 Tbsp), salt (to taste), and balsamic vinegar substitute (2 Tbsp) at 400 degrees for 30 minutes while making the sauce.

Tomato-free marinara (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

AMINE BREAKDOWN:Very Low Amine: onion, garlic, ascorbic acid, safflower oil, beets, sweet potato, salt, pepper, garlic, basil, parsley, Italian seasoning, marjoram, thyme, oregano, cornstarchLow Amine: balsamic vinegar substitute, sugar, vegetable brothHigh Amine: pumpkinVery High Amine: red pepper flakes

on September 20, 2011 at 7:15 am Comments (10)
Tags: low amine marinara, low amine tomato sauce, marinara replacement, Marinara sauce, marinara substitute, no tomato, Tomato, tomato-free

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