No Tomato Pasta Sauce Recipe -
No Tomato Pasta Sauce Recipe
  • READY IN 50 mins

No Tomato Pasta Sauce

Recipe by  

"My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  1. Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2009

I tried this last night and used fresh beets & carrots (not canned). It worked like a charm to boil the veggies, blend then and by adding a bit of the carrot water back into the blended veggies, it created a beautiful sauce. THANK YOU for sharing this recipe! My hubby cannot tolerate tomatoes so this has given us a way to share everything from pizza to pasta to chili again!

Most Helpful Critical Review
May 03, 2010

Making this from scratch (boiling the carrots and beets) was a lot of work and it just tasted weird! I could definitely taste the red wine vinegar, and it didn't taste at all like tomatoes. The only saving grace were the onions and italian seasoning. Still, it is edible.

Jan 27, 2010

Wow! After receiving sticker-shock at the price of the no-tomato sauce in my local whole food store, I went in search of a recipe I could do myself. I am pleasantly surprised at how deceiving this is! My youngest son has a tomato sensitivity and this is a great substitute. Make sure to use the red wine vinegar to match the acidity of the tomatoes. I am now going to research no-tomato ketchup recipes.

Apr 21, 2010

Man oh man, this was good! I sent this recipe to a co-worker that's allergic to tomatoes. He brought it in to work and let me try it. It's yummy! I can tell that there are other veggies in the sauce, but I couldn't tell you that there weren't tomatoes in it. I'm going to start adding this in with my regular tomato based sauce just to get more veggies into the mix. Yum!

Sep 20, 2010

I was really excited to find this recipe since my girlfriend is allergic to tomatoes. The first time I made it, it was a little more pasty than saucy. The next time I made it I added in some roasted red bell pepper (from the jar, blended), a little vegetable broth, and pepper. This made it more saucy and tasty! So thankful to have a tomato sauce substitute, and cheap to make!

Nov 22, 2010

wonderful can't get enough! no acid reflux at all!

Sep 05, 2011

I can't eat red tomatoes and have been looking for alternatives to Alfredo and pesto sauce for quite a while. I really liked this recipe. It mimicked "red" sauce so well, I had to train my brain that it was ok to eat :) it came out a little too thick, but I think that was because I used fresh carrots instead of canned. My husband (the anti-vegetarian) and my picky teen even tried it and liked it.

Jul 22, 2011

Delicious and a great substitute for a tomato sauce. I agree with the others: add vegetable broth to make it more sauce-like, otherwise it seemed too thick to me. I also added chopped fresh basil, which I think added extra flavor. Thank you so much for this recipe!


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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