06/21/2026
There are some of us who do not eat tomatoes so here are a couple of recipes that might help.
CharliChops - Nomato Sauce/Purée and Paste
EQUIPMENT
* Large pot
* Pan
* Immersion or high speed blender
* Measuring spoons/cups
* Vegetable peeler
* Knife
SAUCE INGREDIENTS
* 1 1/2 tblsp extra virgin olive oil or ghee to sauté your aromatics
* 1 yellow onion, diced (or equivalent Hing powder; 1/2 teaspoon Hing is about 2/3 cups minced onion)
* 5 cloves garlic, peeled, minced
* 1 1/2 cups carrots, peeled and diced (about 2 medium sized carrots)
* 1 cup celery, diced (small dice)
* 3 beets peeled, cubed (small cubes)
* 1 1/2 cups pumpkin purée or 1 cup butternut squash or sweet potatoes, peeled, cubed (small cubes)
* 1 tsp thyme (or 1/2 teaspoon dried)
* 1 tsp basil (or 1/2 teaspoon dried)
* 1 tsp oregano (or 1/2 teaspoon dried)
* 1 tsp fresh rosemary (or 1/2 teaspoon)
* 2 tsp Celtic sea salt or Kosher
* 1/4 cup (4 tblsp) red wine vinegar or 2 tblsp apple cider vinegar or 2 tblsp balsamic vinegar
* 1 tsp honey or maple syrup
* 1 lemon juiced
* 2 cups filtered water
Notes:
* For a deep red, use more beets; for a brighter orange, use more carrots and sweet potatoes.
* Stock or broth: Vegetable or bone broth can thin the sauce and add depth of flavor.
* Golden beets are milder than red beets and make a good substitute but the color will not be as vibrant. For added color, you can cook down and purée fresh or frozen cranberries.
* If omitting beets altogether, just increase the amount of carrots and sweet potatoes.
INSTRUCTIONS
1. In a large stock pot, add olive oil and heat on medium heat. When the oil is hot, add onion, garlic, carrot, celery and pumpkin purée/squash/sweet potatoes and sauté 4-5 minutes, stirring frequently. Add a splash of water if necessary to keep from sticking.
2. Once onions begin to become translucent, add in beets, salt and dried herbs and sauté 1-2 minutes.
3. Next, add in ACV/red wine vinegar and cook a couple minutes to allow the vinegar to evaporate.
4. Finally, add in water and honey or maple syrup. Bring to a low boil, reduce heat and cover.
5. Simmer on low for 30 minutes or until carrots, beets and squash are all soft.
6. Once your veggies are soft, remove from heat and allow everything to cool.
7. Blend ingredients into a smooth sauce using an immersion blender or carefully transfer to a blender. Season with salt as necessary once blended
Note: Add a bit more vinegar if it tastes too sweet.
How to use your nomato puree
* Pasta and pizza sauce: Use the puree as the base for a spaghetti or pizza sauce. It provides a similar consistency and is especially good for those with nightshade allergies.
* Soups and stews: Substitute the puree for canned or fresh tomatoes in soups, stews, and chilis. It adds a rich, earthy sweetness.
* Curries: Use a carrot or sweet potato puree in curries instead of tomatoes for a creamy, balanced sauce.
* Thickening agent: A frozen cube of the puree can be used as a thickener and flavor enhancer for various sauces.
Nomato Paste:
INGREDIENTS
* 1 onion, chopped
* 6 carrots, peeled and coarsely chopped
* 1 small beet (about 2 oz), peeled and chopped
* 1 large garlic clove, minced
* ¼ cup extra virgin olive oil
* 1 cup water
* 1 Tbsp balsamic vinegar
* 2 Tbsp white vinegar
INSTRUCTIONS
1. Heat ¼ cup oil in a large saucepan over medium to medium-high heat.
2. Add onion and carrots and cook, stirring occasionally about 10 minutes until onions are tender.
3. Add garlic and stir just until aroma comes and then add 1 cup water.
4. Add beets, 1 Tbsp balsamic vinegar, and 2 Tbsp white vinegar.
5. Bring to a boil.
6. Reduce heat and simmer, covered for 20 minutes until carrots and beets are soft.
7. Let cool a bit and then puree in a food processor.
