Tomato-less Red Sauce

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Marinara, tomato paste, pizza sauce, etc. Try this recipe to avoid the ‘ouch’ and enjoy the yums.

This recipe excludes alliums, nightshades, gluten, corn, dairy, and soy.

Tomato-less Red Sauce

A red sauce that is a versatile base for multiple recipes, and no pain included.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours


  • 1 pound pumpkin chopped
  • 2 medium beets chopped
  • 1 small sweet potato chopped
  • 3 large carrots chunked
  • 1 bunch celery leaves removed and chunked
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup water/broth of choice
  • 1 bay leaf
  • 2 tablespoons fresh lemon juice/caper brine
  • or 1-2 teaspoons white vinegar/red vinegar/raw apple cider vinegar


  • Preheat oven to 425°F (220°C).
  • Line a large, rimmed baking sheet with parchment paper.
  • Combine oil, salt, and pepper in bowl, then add vegetables, tossing to coat. Sprinkle vegetables in a single layer on sheet.
  • Roast, covered by a second baking sheet, for 25 minutes, shaking or stirring pan a few times, until vegetables are slightly tender. Remove cover, and roast uncovered for 30 minutes longer, stirring occasionally, or until vegetables are tender and golden.
  • In a large high walled pot, warm broth, beet juice, and caper juice, add bay leaf and simmer for 5 minutes; then after removing the leaf, slowly add roasted vegetables and using an immersion blender, chop/blend to remove chunks. Continue until all vegetables have been added to sauce, adding water or more broth to chosen consistency.

Now to season for use:

For Marinara:

  • 5 leaves fresh sage, finely chopped
  • 1 tablespoon thyme
  • 1 teaspoon marjoram
  • 2 tablespoon Mediterranean oregano
  • 1 teaspoon dried basil
  • 1 tablespoon rosemary
  • 1 teaspoon ground sumac
  • 2  tsp vinegar powder
  • 1 tbsp tamarind paste


For Taco/Enchilada sauce:

  • 1 tablespoon cilantro
  • 1 teaspoon cinnamon
  • 2 tablespoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon mace
  • 3 tablespoons tamarind paste
  • 1 teaspoon horseradish (optional, add more or less depending on heat)


For ketchup: (make sure to REALLY blend this well, it should be smooth as silk!)

  • 1 tablespoon maple syrup
  • 1 pinch of ground cloves
  • 1 teaspoon mace
  • 1 teaspoon ground sumac
  • 1 tablespoon tamarind paste

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