This tomato free 'Nomato' sauce is quite the master in disguise, looking exactly like a traditional tomato filled pasta sauce, yet completely free of salicylate rich tomatoes. Instead this sauce features carrots, leeks and beetroots, 3 superstar ingredients regularly used in our eczema friendly recipes. This dish can be used in place of a pasta sauce, or thickened (see below) to make a pizza 'nomato' pasta, now who doesn't want that!
Carrots are extremely rich in beta carotene, which can help to increase your skin's hydration and protect it from UV sun damage. Beta carotene is converted to vitamin A in the body which also encourages skin cell turnover.
Leeks are anti-inflammatory and alkalising which can be beneficial for those with eczema, as inflammation and excess acidity in the body can contribute to skin conditions such as eczema (along with other causes including genetics and gut health issues). Leeks are a rich source of vitamin K, folate and manganese which is vital for healthy skin.
Serves: 3-4 (depending on ages and appetites)
Prep time: 30 minutes
cooking time: 50 minutes
4 carrots (peeled and cubed)
1 medium sized beetroot (peeled and cubed)
4 good sized garlic cloves (peeled and minced)
1 leek (washed and diced)
1 cup water
1 tablespoon of rice bran oil
1 1/2 teaspoons good quality salt
1 teaspoon of brown rice syrup or maple syrup
3/4 teaspoon of garlic powder (or omit for more milder flavour)
1/2 teaspoon of ascorbic acid or citric acid
Place a medium/large sized pan on a moderate heat and add in the rice bran oil with the chopped leeks. Sautéed for about 5-10 minutes until soft. Add in the garlic, carrots and beets and continue cooking for another 5 minutes.
Cover with the water and a lid, bring to a boil, then reduce to a simmer with the lid on for about 40-50 minutes or until carrots and beets are very soft and can be pierced easily with a fork. If a few extra splashes of water are needed throughout the cooking process this is fine.
Once cooked, Pour the vegetables and extra juice into a blender along with the brown rice syrup, garlic powder, salt and ascorbic or citric acid. Blend until mixture is combined, then taste and adjust with additional salt, garlic powder, ascorbic acid if needed.
*To make this sauce a little thicker for pizza sauce add the amount needed into a medium -large pan on medium heat with a drizzle oil and stir with a spatula continuously for 5-10 minutes or until mixture begins to reduce down and slightly thicken.