Go Back
–+ servings
NOMATO SAUCE in the Instant Pot; AIP Paleo

NOMATO SAUCE in the Instant Pot; AIP Paleo Recipe

No tomatoes! Use as a tomato sauce substitute, or enjoy this wonderful sauce for its own sake. This recipe uses butternut squash and beets, along with classic Italian seasoning--made fast and easy in an Instant Pot multifunction pressure cooker. I adapted this recipe for the IP, and for the Autoimmune Protocol (AIP) version of the Paleo diet. It is based on the "Macro Red" sauce recipe found in the "Passionate Vegetarian" cookbook by Crescent Dragonwagon. Nutritious, delicious--try it!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Servings 6 cups
Calories 132.2 kcal

Ingredients
  

  • 1 medium butternut squash, cut into chunks
  • 2 small beets, peeled and quartered
  • 1 cup water
  • 1 medium onion
  • 4 garlic cloves, pressed
  • 1 -2 tablespoon olive oil
  • 1 -2 teaspoon dried basil
  • 1 -2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/2 bay leaf
  • 1 1/2-2 cups bone broth (or stock)
  • 2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons honey
  • 2 -3 teaspoons sea salt (to taste)
  • 1/4 teaspoon black pepper (optional)

Instructions
 

  • Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel.
  • Peel and chunk the beets.
  • Place 1 cup water in the Instant Pot (IP) then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes.
  • Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl.
  • Press or mince the garlic, and set aside.
  • Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf.
  • When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree.
  • Clean and dry the IP's silver inner pot, and replace it in the IP. Select Sauté, and wait until the IP reads Hot.
  • Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes.
  • Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function.
  • Add bone broth (or stock) and the butternut squash and beet puree to the IP and stir to combine.
  • Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP). Stir to combine.
  • Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer.
  • Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel.
  • The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup!
  • Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 1668gCalories: 132.2kcalCarbohydrates: 28.1gProtein: 2.7gFat: 2.6gSaturated Fat: 0.4gCholesterol: 0.1mgSodium: 951.2mgFiber: 4.6gSugar: 7.9g
Keyword < 60 Mins, European, Pressure Cooker, Sauces, Small Appliance, Stove Top, Vegetable
Tried this recipe?Let us know how it was!