Why make faux-mato sauce when you can have the real thing?
When transitioning to the AIP diet , Italian recipes can often be hard to replicate without nightshades. Nightshades include a variety of common ingredients that are popular in Italian cooking, like tomatoes, bell peppers, and eggplant.
This faux-mato sauce takes a base of beets and carrots and brings in capers to round out the umami normally found in tomatoes.
It’s the perfect swap for the tomato sauce in traditional lasagna . Try it with spaghetti squash or spooned over a bed of zoodles .
Faux-mato Sauce (AIP)
- 15m
- 30m
- 45m
Ingredients
- 1 small red beet
- 1 onion
- 5 cloves garlic
- 3 carrots
- 1/4 c fresh basil
- 3 slices bacon
- 1 c chicken stock
- 1 1/2 tsp. sea salt
- 1 tsp. dried oregano
- 1/2 lemon
- 2 tsp. capers
Instructions
- Peel beet and chop into one inch chunks. In a small saucepan, boil beet chunks for 10 minutes, or until just tender enough to push a fork all the way through. Strain and set aside.
- Meanwhile, peel and dice the onion, garlic, carrots and basil.
- Saute bacon in large skillet over low-medium heat until cooked through. Transfer bacon to a plate and reserve bacon grease in the pan. Crumble when cooled.
- To hot grease, add diced onion and saute for 5 minutes.
- Add garlic and saute another 3-4 minutes.
- Add cooked beets, and carrots to the onion and garlic. Saute 5 minutes then add the crumbled bacon back to the pan.
- Add chicken stock, salt and oregano. Simmer 10 minutes, partially covered.
- Juice the lemon. Pour entire mixture plus lemon juice and capers into food processor. Pulse until smooth and color is red throughout.
- Remove the veggie mixture from the food processor.
- Add the chopped basil.
- Serve.
Nutrition
- 138
- 4g
- 11g
- 2g
- 8g
- 2g
- 14mg
- 5g
- 1150mg
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