Video/Recipe: The No Tomato Sauce (Paleo, AIP, SCD/GAPS)


Jul 10
The No Tomato Sauce, tomato sauce

If you can’t tolerate tomatoes or other nightshades, you will love this recipe for my No Tomato Sauce!

Tomatoes are ripening in the southern and eastern part of the country and it brings to mind a craving for some rich, flavorful sauce. However, many people cannot tolerate tomatoes for a variety of reasons.

Nightshade Vegetables Can Be Inflammatory

The most common reason is because it is part of the nightshade group of vegetables. This group is composed of tomatoes, potatoes, eggplants and peppers and the spices made from these vegetables.

These vegetables contains a chemical called solanine which may cause painful reactions in susceptible individuals.

Solanine is a Poison

Solanine is actually a poison that is found, mostly in potatoes, but also in tomatoes, eggplants and peppers, and any other compounds derived from this group such as chili peppers. It can drive inflammation and adversely affect someone who has arthritis or other inflammatory disorders and who is sensitive to it.

For some people, staying away from any source of solanine helps them avoid painful, inflammatory flareups.

Having an immediate IgE allergy to tomato another reason to shun it. Some people are also sensitive to the acid in tomatoes. But if you suffer from any sensitivity to tomatoes you don’t have to be deprived!

This recipe is amazingly like tomato sauce in flavor and texture and will satisfy the sensitive tomato lover.


Video/Recipe: The No Tomato Sauce (Paleo, AIP, SCD/GAPS)

not tomato sauce, no tomato sauce, tomato sauce
  • Author: Dr. Jill
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes


  • 2 1/2 cups carrots well steamed
  • 1/3 cup beets steamed or roasted
  • 2/3 cup water
  • 3/4 cup chopped onion (1 medium sized onion) sauteed in olive oil
  • 2 cloves garlic sauteed in olive oil briefly just to bring up the flavor
  • 1 1/2 teaspoon sea salt (more or less to taste) (where to get sea salt)
  • 1 teaspoon basil (more or less to taste)
  • Other spices you like in your sauce like oregano
  • 1 tablespoon lemon juice (optional)


  • Steam the carrots and beets until tender (or roast)
  • Brown the onions and briefly at the end, the garlic with olive oil
  • In a blender mix the carrots, onions, garlic and water (and lemon juice if you are using it)
  • Add the beets carefully as you do not want too much, just enough to have the rich red color of tomato sauce
  • Blend until it is very smooth
  • Add the spices and blend
  • Taste and add more spices if need be, or beets for color (small amounts at a time)
  • Refrigerate
  • This recipe tastes better after one day
  • Make a double batch and freeze some for later use

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