Nomato sauce recipe

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  • Yield: 6 Servings
  • Total Time: 1 Hour


  • 1 tablespoon solid cooking fat
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 medium beetroots, chopped
  • 2 medium carrots, chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 250 ml Bone Broth
  • 1 teaspoon sea salt
  • A small handful of chopped fresh basil
How to Make It
  1. Heat the cooking fat in a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onion and cook for about 5 minutes. Add the garlic and cook for another couple of minutes, stirring. Add the beetroot, carrot, thyme and rosemary and cook for another couple of minutes.
  2. Add the bone broth and salt; bring to a boil. Lower the heat, then cover and simmer on low for 30 minutes, or until the vegetables are soft.
  3. Carefully transfer the mixture to a blender and purée.
  4. Add back to the pot and stir in the fresh basil, turning on the heat to cook for 5 more minutes.

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