Tomato sauce is a kitchen staple; unfortunately, tomatoes contain lectins that are harmful to types A and B. Rather than depriving yourself of the delicious flavors of a classic red sauce, why not adapt it to your blood type? This “nomato” recipe mixes beets and carrots with the usual blend of herbs and spices to give you a sauce that will be nearly indiscernible from the tomato sauce of your childhood. Keep the recipe handy for use on pizzas, pastas and proteins.
“Nomato” Sauce Recipe
Makes 2 ½ - 3 cups of sauce
- 1 large white onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 3 - 4 medium carrots, peeled and chopped
- 4 beets, peeled and chopped
- 1 tbsp olive oil (and extra to drizzle for the mixture)
- 1 sprig fresh thyme, whole
- 1 scant teaspoon salt
- In a large saucepan, heat the olive oil over medium heat.
- Add the thyme, garlic and onion and cook until softened. Add the carrots and salt, stirring well.
- When the carrots are almost cooked through, add the beets and a little water (no more than ¼ cup) if needed.
- When the ingredients are completely soft, cool for 10 minutes and transfer the mixture to a food processor. Pulse until a smooth sauce forms.