When you first discover that you can no longer tolerate eating a particular food it can be so surprising just how many places it shows up. Tomatoes are no exception and many people are finding that they are allergic to this nightshade plant. Pizza, pasta dishes, BBQ sauce and tomato soup can find their place again with this versatile redo on a classic staple sauce. This recipe was a blend we created during my sister's postpartum so that we could eat all the "mato" things together. The addition of chicken broth/stock assists the gut further in being able to heal, thrive and help you stay healthier!
Basic No Mato Sauce
1 medium onion, chopped coarsely
2 red, orange or yellow bell peppers, chopped coarsely (omit if you can not tolerate these)
4-5 carrots, peeled and chopped
1 beet, peeled, chopped (optional but oh so good for you!)
3-4 minced garlic
2 cups of pumpkin puree or frozen equivalent
4 cups of home made chicken broth
Italian herbs
Salt and pepper to taste
2 T sweetener of choice (cane juice, honey, maple syrup)
Saute the chopped veggies in butter or coconut oil until the onion becomes translucent. Add the minced garlic and saute an additional 1-2 minutes or until the garlic becomes fragrant. Cover the with broth and additional water if necessary to cover them. Cook until the veggies are tender. Puree, adding canned pumpkin, herbs, salt and pepper and sweetener of choice
For No Mato Pizza sauce: Add Italian Seasonings, 2 T cane juice, maple syrup or honey, 1 T ACV
For No Mato BBQ sauce: Omit the Italian Seasonings and add 3-4 T molasses, 2 T maple syrup or honey, 3 T Bragg's aminos, liquid smoke to taste, pinch of cayenne, onion and garlic powder to taste.
For No Mato Soup: We like to add EXTRA garlic for a garlicky soup. Blend only half of the veggies if you wish to have the remaining for a chunky soup. Serve with grilled cheese!