Nightshade-free Marinara Sauce
It is kind of mindblowing how much something can taste like a tomato without any of it in it. This nutrient-dense sauce is suited for anyone who cannot tolerate tomatoes. It is paleo and AIP friendly.
    Servings Prep Time
    1medium bowl 15minutes
    Cook Time
    35minutes
    Servings Prep Time
    1medium bowl 15minutes
    Cook Time
    35minutes
    Ingredients
    Instructions
    1. Wash and chop the carrots, celery, and beets into medium dice. Peel and chop the garlic and onion into medium dice as well.
    2. Heat a medium pot over medium heat. Once hot, add olive oil and fry onion and garlic until translucent. Add the rest of the veggies and fry for a few minutes. Add bone broth and a lid and cook for about 20 minutes or until the veggies are all soft. If the pot boils too much bring the temperature down to medium-low.
    3. Pour everything from the pot into a high-speed blender. Add basil and the rest of the ingredients. Make sure when you measure the basil that the cup is packed. Blend on high speed.
    4. The sauce will be quite thick, so If you would like it thinner either add bone broth or more water. Store it in the fridge in a glass jar for a couple of days or freeze it.