Homemade “Nomato” Marinara – Tomato Free Pasta Sauce!

tomato free marinara sauce

Let me begin this post with a disclaimer: I am NOT a food photographer. Obviously. I’m also not really a food blogger either. But as we travel along the road that is food intolerance, I find recipes that are hits and misses. I had been searching for a good replacement for marinara. Something I can use to replace canned tomatoes in recipes. I found several good options, and combined and tweaked and edited those recipes to come up with this super tasty version.

I have to say, my husband and I were pretty surprised at how easily this sauced fooled us. It tastes just like the real thing! It’s great to make a big batch for the refrigerator and reach for it any time a recipe calls for tomatoes. If you are struggling with acid reflux (from a rough pregnancy, perhaps) this is a great alternative for you. Plus it’s full of fabulously nutritious veggies and healthy chicken stock!

“Nomato” Marinara:

4 thoughts on “Homemade “Nomato” Marinara – Tomato Free Pasta Sauce!

  1. I really want to try this, the ingredients much more nutritious than regular (sugary) tomato sauce – mushrooms, carrots, and beets are all superfoods so I imagine it’s a dietitian’s dream. So glad it worked out for you!!

  2. Your mention of “canned tomatoes” made me think of something. When you did your elimination diet and figured out that tomatoes are the problem, did you try tomatoes in different forms (fresh, peeled, unpeeled, cooked, not cooked, etc)?

    The reason I mentioned this is that some oral food allergies (allergies that affect areas around or inside the mouth) are not allergies to the actual food but to a tree or pollen that the body mistakes the food for. The body is actually allergic to the tree or pollen, but the food tricks the body into thinking it is exposed to the tree or pollen. My wife has these types of allergies (For her, it’s apples, strawberries, and beets…I forget what the corresponding trees are). I believe some of those allergy blood tests test for this type of allergy and then tell you to avoid the associated foods. They often don’t explain why.

    Anyway, I’ve also been told that the part of the fruit or veggie that triggers the allergic response is often just under the skin or breaks-down during cooking (or enzymatic action). So you may be allergic to, say, fresh apples, but not to peeled and cooked apple sauce and apple pie.

    Anyway, just something to throw out there if you get the urge to test that sort of theory.

    1. That is absolutely fascinating Justin! Chemistry is so complex, I wouldn’t doubt that there is something factoring in. Luckily, my daughter is only a year and a half so the odds are with us that she will be able to grow out of her intolerances. I’m hoping that by avoiding them completely for a few years, we can start experimenting with adding them back in. I’ll be sure to separate times on cooked vs. uncooked samples too, to see if there’s a difference. Thank you again for the tip!

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