Recipe by ANACT Professional graduate, Ingianni Acosta
While struggling with an autoimmune disease, ANACT student Ingianni discovered that she was allergic to tomato sauce. Her Italian partner was determined to find a tomato sauce alternative that would live up to his standards, and Nomato Sauce was born. This delicious red sauce is a blend of cooked beets, carrots, celery, and Italian herbs. It looks just like tomato sauce and tastes like the real thing! Even Ingianni’s Italian mother-in-law was fooled.
This version of the Nomato sauce is SV Ayurveda-friendly. The potent flavors of onions and garlic are replaced with the gut-supportive herbs of fennel and hing.
This recipe is so delicious, comforting, and nostalgic—you can use it for pasta, pizza, lasagna, minestrone, and any other way you’d cook with tomato sauce. Plus, it’s good for you, as the beets nourish your blood and increase your iron levels. Enjoy!
Best in Fall and Spring. For Pitta balancing, omit the balsamic vinegar. For Vata and Kapha balancing, serve as is.
YIELDS: About 2 Cups | Prep: 15 minutes | COOK: 20 minutes | Gluten Free, Dairy Free
Ingredients
- 2 teaspoons olive oil
- 1 small fennel bulb, diced (about ½ cup)
- A tiny pinch of asafoetida
- 1 medium carrot, peeled and diced (about ½ cup)
- 1 celery stalk, diced (about ½ cup)
- 1 small red beet, peeled and diced (about ¼ cup)
- 1 small sprig fresh thyme, de-stemmed
- 1 small sprig fresh rosemary, de-stemmed
- ½ teaspoon dried oregano
- 1 teaspoon Soma Salt
- 1 teaspoon maple syrup
- 1 tablespoon white balsamic vinegar
- 2 tablespoon fresh basil leaves, chopped
- ½ teaspoon freshly ground black pepper
Instructions
1. Heat a small dutch oven or 2-quart saucepan over medium heat and add the olive oil and asafoetida. Add the fennel, carrots, celery, and beets. Saute for 4-5 minutes, stirring frequently to avoid sticking. Once the vegetables start to soften, add the thyme, rosemary, oregano, and salt–saute for 1 minute.
2. Add 1 cup water, and the maple syrup;bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes or until carrots and beets are soft. Remove from the heat and allow the sauce to cool uncovered 5 to 10 minutes before blending.
3. Add the balsamic vinegar, the basil, and black pepper to the sauce. Blend to a smooth consistency.