This is a fabulous nightshade free sauce. For some people nightshade vegetables like tomato, peppers, aubergine can promote inflammation but many recipes call for a tomato sauce base. This is a great alternative sauce to use. The combination of carrots, beetroot and butternut squash create a similar texture and flavour. Make up a batch of this sauce and freeze so that you always have an option to hand. Perfect for pasta dishes, meatballs etc.

No- Tomato Marina Sauce


Difficulty – Easy

Time – 15 minutes preparation and 45 minutes cooking


What’s good about it?

This is an antioxidant rich sauce packed with flavour. Carrots and butternut squash are a good source of carotenoids making this sauce ideal for healthy skin and immune health.

  1. In a large pan / casserole dish heat the olive oil over a medium heat. Add all the vegetables and saute for 5 minutes to coat in the oil.
  2. Pour over the water or vegetable stock and bring the vegetables to a gentle simmer. Cover and simmer for 40 minutes until the vegetables are really soft.
  3. Allow the mixture to cool then blend until smooth. Season to taste.
  4. Store in the fridge for up to 1 week or freeze for up to 3 months.


Did You Know?

You can replace the butternut squash for carrots in this recipe if wished. Try adding some fresh thyme to the pan while cooking.

1tbsp olive oil

2 white onions, finely chopped

4 garlic cloves, crushed

2 celery stalks, chopped

100g butternut squash, diced

1 small beetroot, chopped

3 carrots chopped

1tsp sea salt

pinch of black pepper

1tbsp lemon juice

pinch of sugar

400ml vegetable stock or water