No More 'Mato Marinara Sauce (No tomato)

Davori Byrdsong


Sadly I discovered that my childhood intolerance to tomato developed into a full blown allergy. I LOVE all things tomato. This incredible substitute looks, smells, and tastes like the real thing, and can be substituted for pretty much anything that calls for a marinara-type sauce. In my quest for suitable alternatives to the death apple, I found that many people cannot have it because of an aforementioned allergy, or medications, health conditions, or general preference.....this is a great option. My partner couldn't tell the difference either!


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Stove Top


  • 1 lb
    beets, (2 cans- whole, drained) canned or fresh (trimmed, peeled, and boiled until tender)
  • 2 lb
    carrots, (4 cans- sliced, drained)canned or fresh (peeled, cut, and boiled until tender)
  • 1/2 c
    apple cider vinegar
  • 2 c
  • 1 1/2 Tbsp
  • 2-3 Tbsp
    oregano, dried
  • 2-3 Tbsp
    basil, dried
  • 2
    bay leaves, dried
  • 2 1/2 Tbsp
    garlic powder
  • 1/3 c
  • 5 large
    roasted red peppers, peeled and cleaned
  • 2 lbs small
    roasted tomatillos, 1/2 peeled and cut into quarters, 1/2 unpeeled and whole
  • 1 to 2 lb
    ground mild italian sausage depending on how much meat you prefer

How to Make No More 'Mato Marinara Sauce (No tomato)


  1. Puree all ingredients except quartered tomatillos and bay leaves completely in food processor or blender. If you do not have a large capacity blender/processor you may need to do this in a couple of batches.
  2. In a large pot, brown ground italian sausage. Do not drain.
  3. Add sauce, bay leaves, and quartered tomatillos to pot with sausage and simmer for 1 hour or until tomatillo chunks resemble stewed tomatoes. Enjoy!

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