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Hi, I'm Mandi, founder of Damngoodthyme. I'm so glad to have you here!

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TOMATO FREE TOMATO SAUCE

Mandi
Mar 23, 2024
4 min read

Updated: Sep 21, 2024

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Introduction

As someone who was recently diagnosed with Mast Cell Activation Syndrome, you can imagine how hard it is now to suddenly become ill to foods I have eaten over the last almost thirty years of my life. While my journey to wellness certainly wasn't easy, it lead me to create each and every one of these recipes featured on damn good thyme.

Mast cell activation syndrome is an autoimmune condition in which the body does not understand what it is truly allergic to, so it will react to basically anything without warning- making eating basically like playing Russian roulette.

Most people with Mast Cell Activation Syndrome have a few "safe" foods that they know their body can handle without symptoms. For me, this is typically zucchini, chicken, and lettuce. It varies between everyone, however, there are foods that typically cause almost everyone with MCAS to react to. These being gluten, dairy, fermented foods, carbonated and caffeinated beverages, berries, bananas, eggs, and nightshade vegetables including tomatoes.

You can see how hard it then becomes to go out to eat or eat the same things that others around you are enjoying. I come from an old school Italian family, which means you eat what gets put in front of you. It took me over 4 years for my family to accept my sudden change from a regular diet to a vegan diet when I was just 10 years old, so you can imagine the rath that came when I suddenly couldn't enjoy the fresh Italian bread, pasta, lentil soup, and let alone tomato sauce with my family. Aside from the personal struggle it is to keep the reactions at bay, it is also extremely uncomfortable explaining these reactions to people. Especially ones that have known you your whole life, watched you eat all the pasta and pizza in the world and now suddenly see you not being able to eat these foods. For a while I felt like I had to risk the reactions the headaches, unprovoked anxiety, and random drops in blood pressure just to keep some normalcy in the feeling of Sunday Dinner.

Aside from that being an extremely unhealthy mindset, all it did was make my condition worse. That's why I created this tomato less tomato sauce! The sauce is made with roasted carrots and beets, along with onion and garlic. Not to toot my own horn, but when I first made the recipe, I had my dad (born in Italy and will criticize even his own cooking) try it, and even he was in shock at how good this was. I knew I had to share it with you guys!

I'm hoping that this recipe can bring a little normalcy to your next Sunday dinner!

Ingredients

1 tbsp olive oil
2 cloves garlic
1 white onion
2 1/2 cups of carrots
4 large stalks of celery
1/ 1/4 cup of chopped beets
1 tbsp fresh basil
2 tsp oregano
2 tsp parsley
1 tsp salt
1 cup water
2 tbsp lemon juice

Ingredient Substitutions

I don't recommend substituting any of the ingredients in this recipe.

How to Make the Tomato Free Tomato sauce

Sautee Garlic and Onion: Add the olive oil to a deep pot, let heat for one to two minutes, add the chopped garlic and onion. Sautee until soft.
Add the Chopped Veggies: To the deep pot, add the celery, carrot, beets, and herbs. Cook for about 5 minutes, until they start to soften.
Add Liquid: Add the water and lemon juice to the veggies, and simmer for 30 minutes.
Blend: Add the mixture to a blender, and blend until smooth. If the sauce is too thick, you can add more water to achieve the desired consistency.
Enjoy: Add this to your favorite gluten free pasta, dip this gluten free italian bread in it, or add to a dish such as these chicken meatballs!

Frequently Asked Questions

What ingredients can I substitute?

I don't recommend substituting any ingredients in this recipe.

Storage Instructions

Proper storage instructions for homemade tomato sauce are essential to maintain its quality and safety. Here's how you can store homemade tomato sauce:

Cooling: Allow the homemade tomato sauce to cool completely at room temperature before storing it. This prevents condensation inside the storage container, which can lead to bacterial growth.
Storage Containers: Transfer the cooled tomato sauce into clean, airtight containers. Glass jars or plastic containers with tight-fitting lids work well. Make sure the containers are clean and dry to prevent contamination.
Refrigeration: If you plan to use the sauce within a week, store it in the refrigerator. Place the containers in the refrigerator promptly after preparing the sauce. Homemade tomato sauce can typically last in the refrigerator for about 5 to 7 days.
Freezing: For longer-term storage, freeze the homemade tomato sauce. Pour the sauce into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top to allow for expansion during freezing. Seal the containers tightly.
Labeling: Label the containers with the date of preparation to keep track of freshness. It's also helpful to note the contents and portion size for easy identification later.
Freezer Storage: Place the labeled containers or bags of tomato sauce in the freezer. Store them away from the freezer door to maintain a more consistent temperature. Ideally, use the sauce within 3 to 6 months for the best quality, though it may remain safe to eat for longer periods.
Thawing: When ready to use the frozen tomato sauce, thaw it in the refrigerator overnight or place the sealed container in a bowl of cold water to speed up the process. Avoid thawing at room temperature to prevent bacterial growth.
Reheating: Reheat the thawed tomato sauce on the stove over low to medium heat, stirring occasionally until it's heated through. Make sure the sauce reaches a safe internal temperature of 165°F (74°C) before serving.