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Nomato Marinara Sauce

User Rating 4 Star Rating (1 Review)


Nomato Marinara Sauce
Jody Hoy
This hearty sauce is a delicious marinara substitute for macrobiotic or nightshade-sensitive folks. It is great on pasta or as an accompaniment to stuffed vegetables.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 tablespoons olive oil
  • 5 carrots, peeled and chopped
  • 1 large beet, peeled and chopped
  • 1 leek, white part only, chopped and thoroughly rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, chopped fine
  • 1 ½ cups water
  • 1 teaspoon dry oregano
  • 1 bay leaf
  • Sea salt
  • ¼ cup chopped fresh basil


Warm olive oil in a heavy bottomed saucepan over medium heat. Add carrots, beet, leek, onion and garlic and cook, stirring occasionally, for 8-10 minutes, until onions are translucent.
Add the water, oregano, bay leaf and a pinch of sea salt, cover the pan, and cook for about 30 minutes, until the vegetables are very tender.
Puree the mixture with a vertical blender and adjust seasoning if needed. Add the chopped basil, cook another 5 minutes and serve.
Makes about 3 cups
Copyright 2010 by Jen Hoy
User Reviews

Reviews for this section have been closed.

 4 out of 5
I'm so happy!, Member Shelleymalcolm

Recently discovered a sensitivity to night shades. Really missing a good pasta sauce. This looks and smell delicious. Unbelievable. I will make again. The recipe earned 4 stars out of 5 because for my taste buds it's a bit too sweet. May add less beets next time to tame the sweetness. I also added mushrooms and a bit more garlic to the sauce. Thank you!

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