Homemade No-mato Sauce

 No-mato sauce is a chunky, delicious homemade sauce with no tomatoes in it. A lot of people can't eat tomatoes for various reasons, which I suppose is one of the reasons for its popularity. I decided to come up with my own no-mato recipe because my little boy LOVES sauce and I felt this would be a much healthier alternative to bought tomato sauce, as well as another way to get him to eat some extra vegetables. Here's how you can make your own No-mato Sauce at home. 


2 large beetroot (diced)
4-5 carrots (depending on size)
4 celery sticks (sliced)
4 cloves of garlic (finely chopped or grated)
1 red onion (sliced into chunks) 
2 Tbsp finely chopped thyme
2 Tbsp finely chopped basil
Juice of 1 lemon 
1-2 cups of vegetable stock, depending on desired thickness of sauce
2 Tbsp balsamic vinegar 
Olive oil for cooking 


Prepare all of your fresh ingredients on a chopping board. If you don't have fresh herbs available you will only need to use a teaspoon of basil and thyme. 

Add a couple of tablespoons of olive oil to a hot pot. Cook onions for a few minutes until they're translucent. 

Add celery to the pot and continue to cook for a couple more minutes. 

Add the remaining vegetables, herbs and the rest of the ingredients (excluding vegetable stock). Stir until combined. Cook for a further few minutes. Add extra olive oil as needed. 

 Pour vegetable stock into the pot until all vegetables are covered. Add less stock for a chunkier sauce. Bring to the boil and then reduce to a lower heat so it continues to simmer. Stir occasionally. Simmer for 35-45 minutes, until all vegetables have softened. 

Remove from heat and leave to cool. Once cool blitz batches in the food processor or blender until desired consistency is achieved. Bottle and pop into the fridge. 

No-mato sauce makes the perfect addition to any homemade burger, zoodles or simply dipping chunky kumara chips into. Bon appetit x 

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