Nightshade-free Tomato Sauce + Ketchup (paleo, vegan)

The term nightshade describes the alkaloid family of vegetables that contain a phytochemical solanine, within the subset called glycoalkaloids. These chemicals can be irritating and inflammatory to body tissues in certain individuals — ask your health care practitioner to find out more about your constitution and nightshades. Nightshade vegetables, fruits, and herbs, include: eggplant, tomatoes, peppers, potatoes, goji berry (all), ground cherry aka gooseberry, ashwaganda, garden huckleberries, paprika, pepinos, pimentos, tamarillos, tomatillos.

I knew that beyond my own nightshade sensitivity which leaves me feeling wheezy and achey, others may ask me for a tomato-free sauce recipe. I experimented, over and over, with creating a delicious, nourishing substitute. At first the results were less than satisfying. Too beet-y tasting. Too much vinegar. Too many herbs. A few years later and after refining my skills as a real food cook, I have created a favourite meal prep recipe that I am happy with. For you low-fodmap foodies, this one’s for you too!

Benefits of beet and carrot:

  • 1 cup of beetroot contains 4 grams of fiber and 2 grams of protein. Beet is slightly high in sugars, totalling 9 grams per cup and 13 grams of carbohydrate. It is a good source of folate, manganese, vitamin C, iron, and other vitamins and minerals in small amounts.
  • Beetroot has a neutral thermal effect within the body. It’s sweet flavour enters the heart, liver, and intestine meridians. It tonifies blood and regulates qi circulation.
  • Carrot is a good source of fiber, vitamin A, C, K, and B vitamins.
  • According to Chinese medicine food therapy, carrot is warming and sweet, qi tonifying, and regulates qi circulation, heat, toxins, and damp heat. Carrot influences the liver, lung, and spleen meridians.
  • Ayurvedic medicine recognizes carrot as heating — pacifying kappa and stimulating pitta if eaten in excess. The rough and astringent properties of raw carrots disturb vata although cooked carrots calm data. Carrots soothe the digestive system and aid in detoxification.
  • According to Ayurveda, beet is sweet, cooling, and pungent. Its pungent property may aggravate pitta if consumed in large amounts — it’s suggested to balance beet with something pitta-pacifying such as cilantro. For both pitta and kapha dosas, consume occasionally.
  • Eastern nutrition believes that beets aid in building and tonifying blood.
 IMG_5170


Nightshade-free Tomato Sauce

Now that I am happy with my night-shade free tomato sauce I can say that I even prefer the taste over the latter. I enjoy making large batches to freeze so that I can thaw a weekly portion for easy meals that include zucchini or cabbage noodles and meat sauce.

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 2 1/2 cups

Ingredients

  • 2 cups carrots, fine diced
  • 1/3 – ½ cup beetroot, fine diced
  • ½ small onion, 1/3 cup, diced, or 2 T onion infused olive oil
  • ½ cup water or bone broth
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, minced or pressed
  • 1 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1 tbsp dried basil
  • 1 tbsp dried oregano

Directions

  1. Simmer carrots, beet, and optional onion with the ½ cup of water or broth, covered, over medium-low heat for 15 – 20 minutes.
  2. Transfer to a high-speed blender with all of the remaining sauce ingredients except for the dried basil and oregano and blend to desired consistency, chunky or smooth. 
  3. Mix in 1 tablespoon dried basil and oregano but do not blend – blending will alter the colour of the sauce.
  4. If you have time, let the marinara refrigerate overnight to infuse the flavours.
  5. Portion and freeze in a variety of small sized mason jars. Refrigerate a desired amount to be used within a week.

 

IMG_5289


Nightshade-free Ketchup

Use nightshade-free ketchup with protein squares, chicken or white fish, as a side for root vegetable fries, or as a sauce for steamed cabbage. Enjoy!

Prep time: 10 minutes
Cooking time: 20 minutes
Yields: 2 – 2 1/2 cups

Ingredients 

  • 2 cups carrots, fine dice
  • ½ cup water
  • ¼ cup beetroot, peeled and fine diced
  • 4 – 5 tbsp water
  • 2 tbsp garlic infused oil or avocado oil
  • 2 tbsp apple cider vinegar
  • 1 – 1 ½ tbsp lemon or lime juice
  • ½ tsp garlic, onion and ginger powder if not using infused oil
  • 1/3 tsp sea salt, or to taste

Directions

  1. Simmer diced carrots over medium low heat and with the lid slightly ajar for approximately 20 minutes or until most of the liquid has absorbed.
  2. Transfer to a blender and blend on high speed with the remaining ingredients until smooth.
  3. Pour into small mason jars, refrigerate what you need, and freeze the rest to take out and thaw when needed. Nightshade-free ketchup lasts approximately seven days refrigerated.

References:

 

14 Comments
  • Linda Stobbs
    Posted at 22:31h, 08 January Reply

    Looks delicious, will have to make this 4 sure👌❤️

    • Hayley
      Posted at 19:50h, 09 January Reply

      Make it and let me know how it turns out!You can use your blender for it.

      • Linda stobbs
        Posted at 17:07h, 10 January Reply

        Aok, will make this ketchup, looks so tasty❤️👌

      • Linda stobbs
        Posted at 17:09h, 10 January Reply

        SO interesting, can hardly wait to taste this yummy ketchup!

        • Hayley
          Posted at 13:47h, 13 January Reply

          Thanks!!

  • Carolyn Seymour
    Posted at 22:59h, 08 January Reply

    Looking at your recipe, I am excited to try it!! It looks delicious!!
    I love the bright red colour you have created!!

    • Hayley
      Posted at 19:48h, 09 January Reply

      It took a lot of tweaking — I’m happy with the taste and colour! Let me know if you try it!

  • Anonymous
    Posted at 16:24h, 14 January Reply

    Still have to make this interesting recipe 🙂

    • Hayley
      Posted at 20:02h, 15 January Reply

      I hope you like it! Let me know how it goes 🙂

  • I Eat Real Food | 5 Protein Power Recipes
    Posted at 06:32h, 25 March Reply

    […] Spoon 2 Tbsp. per meatball onto a medium sized baking pan. Bake the meatballs close together for approximately 30 – 40 minutes or until brown. Serve with veggie noodles of choice (zucchini, daikon, turnip, cabbage), soup, and/or sprouted brown rice (FYI white and brown rice are not AIP compliant or paleo). For a sauce check out my Nightshade-free tomato sauce.  […]

  • Edith Utz
    Posted at 01:14h, 23 November Reply

    I am wondering how it would work to put the carrots and beets through a juicer, but use the pulp and juice together and simmer them with the other ingredients. Any thoughts?

    • Hayley
      Posted at 16:21h, 26 February Reply

      I don’t think it would taste as good!

  • Anonymous
    Posted at 20:19h, 21 April Reply

    Can this be frozen?

    • Hayley
      Posted at 23:33h, 26 April Reply

      Yes! I always freeze portions.

Post A Comment