This versatile nightshade-free marinara sauce recipe can take the place of any tomato sauce. It can be used for pizza, zucchini noodles, and even as a dip!
Nightshade-Free Marinara Sauce
Nightshades are a group of vegetables in the Solanaceae family. These include tomatoes, white potatoes, peppers, and eggplant. For those who are sensitive to nightshades, “tomato” sauce seems out of the question. Thankfully, this combination of beet and sweet potato creates a delicious alternative.
- 1 medium beet
- 1 small sweet potato (or two medium carrots)
- 1 small onion
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1–2 tablespoons lemon juice (or 1/2 teaspoon to 1 tablespoon raw apple cider vinegar)
- 1/2–1 cup water for steaming
- 1–2 tablespoons cooking oil for sautéing the onions and garlic
Chop the beet and sweet potato (or carrots) into small chunks.
Place into a small saucepan.
Add water. (I use the least amount I can to be sure the mixture steams properly but maintains texture.)
Bring the mixture to a boil and reduce the heat to simmer until well cooked.
Meanwhile, sauté the onion and minced garlic in your cooking oil until translucent. Combine. Add seasonings and lemon juice (or vinegar) to beet mixture. (The salt, seasonings, and lemon juice/vinegar will help make this less sweet.)
Pour into blender or food processor. Blend until desired texture is achieved. (I use my hand blender.)
Serve immediately or save in the fridge for 5 days or so. This works great as a pizza sauce with my delicious grain-free pizza crust. It’s the ultimate pizza for those with food sensitivities! Find the recipe here.