There are days when I really miss having tomatoes and marinara sauce.  I stopped eating tomato based products a few years ago because they are in the nightshade family of foods and I was trying to eliminate anything that might be causing additional inflammation in my body while I was trying to recover from Lyme Disease.  Since I am feeling so much better these past few years, I never added them back into my diet.  So, I create sauces sometimes to keep things interesting.  I love making all different kinds of vegetable-based sauces (broccoli pesto, leafy green pesto, cauliflower cream sauce, etc.).    

The other day, I was checking out one of my favorite blogs,, which is written by Megan Gilmore – food genius.  She has a ton of amazing recipes, and one of her creations was a nightshade free marinara sauce.  I took this recipe and changed it a little to suit my preferences and my husband’s taste buds.  I must say – this sauce is fantastic!  It is thick and creamy, full of flavor, and works very well over everything from pastas to vegetable noodles to quinoa bowls!  It was so tasty, I wanted to eat it straight out of the bowl like a creamy soup.  It is sweet like a tomato sauce but also savory.  My husband really enjoyed it over his traditional pasta tonight and I had it over daikon noodles (that is what is in the picture).  I threw a few mini pork meatballs into our bowls before serving dinner, and it was a lovely combination of flavors.  I can’t wait to try it in another recipe like lasagna or on cauliflower pizza crust!  Yum. 

When I made the sauce another time, I had it over quinoa with sauteed spinach.  It was a colorful, flavorful vegetarian lunch!  I wanted to have it the next day, but alas we ate it all! 

This sauce can be made in large batches and frozen for several weeks.  Just keep in mind that it may be a little more watery upon defrosting. 

[yumprint-recipe id=’48’]

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