Tomato-Free Marinara
This bright red marinara is full of garlic and basil, just like the traditional sauce. Although it’s missing the tomatoes, I don’t think you will!
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Ingredients
Instructions
  1. In heavy-bottomed sauce pan, heat the olive oil over medium heat. Add the garlic and stir until the garlic just begins to brown.
  2. Add the tomatillos and basil. Stir to coat with garlic and oil. This will also prevent the garlic from burning.
  3. Stir occasionally until the tomatillos soften and begin to break down. After a while, they will release liquid, and you will have a simmering sauce.
  4. Add the salt. Stir, cover, and reduce the heat to low. Simmer covered for 15-20 minutes to allow the flavors to meld, stirring occasionally.
  5. Remove and discard the basil. Add the beet puree and cook until the sauce just begins to boil again; then remove from heat immediately. If you prefer a darker red sauce, continue to simmer until you reach your desired color.
  6. Serve over wheat-free pasta with freshly grated Parmesan.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.