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Nightshade Free Marinara Sauce (gluten free, dairy free, soy free, nut free, refined sugar free)

March 7, 2017 By Jessica

To all who have a sensitivity to nightshades and tomato have I got a marinara sauce for you! This has brought on so many new recipes and I’m thrilled to be sharing this with you – oh the possibilities! After many attempts, this sauce is bound to trick your taste buds. Use it for pizza, quesadillas, pasta dishes, lasagna, stews, anything that calls for tomato or marinara sauce. No more missing out on your favorite dishes. The recipes makes 5 cups that goes pretty quickly in my large household but can easily be halved if needed and freezes well too!


Marinara Sauce (gluten free, dairy free, soy free, nightshade free, nut free)
 
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Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Missing marinara sauce? Now you don't have to - here's an easy tomato-free, nightshade-free marinara sauce for all your favorite recipes.
Jessica: From Jessica's Kitchen
Recipe type: sauce
Serves: makes 5 cups
Ingredients
  • *You will need a hand held immersion blender or food processor
  • 2 large beets (1 cup, diced)
  • 7 medium carrots (2 cups, diced)
  • 2 medium onions preferably Hawaiian Sweet or Vidalia (2 cups, diced)
  • 4-5 garlic cloves
  • 4 tablespoons avocado oil
  • 1½ tablespoons dried marjoram
  • 1 tablespoon dried Italian seasoning
  • 3 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 cups chicken broth or vegetable broth
  • 2½ tablespoons apple cider vinegar
  • 1-2 tablespoons coconut nectar or honey
Preparation
  1. In a large saucepan set over medium heat, add oil. When hot add diced beets, carrots, and onions, stir to combine well. When vegetables begin to soften but not browned, add garlic, stir to combine. When garlic is aromatic, add marjoram, Italian seasoning, kosher salt, oregano, onion powder, garlic powder and stir to combine well. Add chicken broth and apple cider vinegar and raise to come to a boil. Let it boil for 15 minutes, then reduce heat to medium-low and continue to cook another 15 minutes. Turn off heat and let it cool 5-10 minutes, then puree using a hand held immersion blender or food processor.
  2. For freezing: cool completely for at least 2 hours, until cool to the touch then freeze in a freezer-safe glass jar leaving an inch of room on top before sealing. Freeze for 3 months. Thaw overnight, or up to 3 days, in the refrigerator before using.
3.5.3226

 

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Filed Under: paleo, side dishes, Uncategorized Tagged With: dairy-free, gluten free recipes, gluten-free, paleo, soy-free, vegan-optional

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Comments

  1. Meryl says

    March 8, 2017 at 8:12 pm

    It looks convincing enough to try. Kudos.
    Reply
  2. Isabella says

    March 10, 2017 at 2:13 pm

    I didn't think it would really taste this much like marinara sauce but it does!! Not as sweet as I remember but holy cow so similar. I added a touch more salt but other than that, great recipe!
    Reply
  3. Gail says

    March 28, 2017 at 12:39 pm

    Just had to tell you how happy I am with my marinara sauce. it really does taste like marinara sauce. It's pizza nite and I can hardly wait to have pizza with marinara sauce! :)
    Reply
    • Jessica says

      April 2, 2017 at 2:29 pm

      Yay! So happy you love it Gail - enjoy!
      Reply
  4. Brooke says

    April 9, 2017 at 3:09 pm

    It's crazy how much this tastes like real marinara sauce. Hello pizza sauce!
    Reply
  5. Cathy Feinstein says

    April 17, 2017 at 2:32 pm

    Nightshades make my joints hurt and can't cheat eating tomato sauce. Found your recipe on Pinterest, I burned the vegetables the first time leaving it unstirred then tried again with better intention and closely following your recipe not to ruin it again. It turned out so close to marinara that I can hardly believe it. I added more garlic and salt for my taste, other than that spot on. Thank you!
    Reply
  6. Iris says

    June 5, 2017 at 4:16 pm

    My friend has serious allergies to dairy, eggs and nuts. She is losing horrible weight. How can I help her. She is so limited to food.
    Reply
    • Jessica says

      June 12, 2017 at 10:11 am

      Allergies are tough on the body. I'm not a doctor and would suggest she see an immunologist since food allergies are usually connected to an impaired immune system or autoimmune disease. Weight loss can be due to Celiac ( an autoimmune disease to gluten) that she may want to check for with a biopsy. It could also mean thyroid dysfunction - a consultation with an endocrinologist may be helpful as well. I wish her the best of health, sorry can't be of more help Iris.
      Reply
  7. Cecilia says

    December 16, 2018 at 3:21 pm

    OMG this is so incredibly delicious. After two years of no tomatoes, what a blessing. My partner (who can eat tomatoes) was groaning because of how delicious it was. Thank you so much.
    Reply
  8. Lisa says

    August 24, 2021 at 8:01 am

    I love this recipe, and have used it for several years! It begs to be made in an Instant Pot. Any ideas on how to adapt it?
    Reply

Trackbacks

  1. Sweet and Sour Meatballs over Cabbage, a modern take on stuffed cabbage (dairy free, gluten free, nightshade free, paleo friendly, soy free) – From Jessica's Kitchen says:
    March 8, 2017 at 8:05 am
    […] – Click here for my tomato free, nightshade free marinara sauce – if you have a sensitivity to tomato and nightshades you MUST TRY THIS. As I said earlier, […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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