Nightshade Free, Low FODMAP Nomato Sauce

Updated at: Sat, 18 May 2024 21:49:15 GMT

Step 1

Preheat the oven to 200 C / 400 F / Gas 6

Step 2

Peel and thickly dice the sweet potato and carrot and lay them out on a baking tray in a single layer. Drizzle with garlic oil and sprinkle with cumin, salt and pepper. Use a basting brush to work the oil and spices into the vegetables. Roast in the centre of the oven for 20 minutes.

Step 3

Halve the radish and drain the vinegar from the pickled beetroot, reserving ¼ cup. Make sure you weigh the beetroot portion after it’s been drained from the vinegar. Cut the beetroot into quarters.

Step 4

After 20 minutes remove the tray from the oven and add the radish and beetroot. Use the basting brush to redistribute the oil and spices, coating all the vegetables. Try to spread everything out across the baking tray so it cooks evenly.

Step 5

Return the tray to the oven to cook for a further 15 minutes. You want the vegetables to be fork tender but not overly charred as this will affect the final colour and flavour.

Step 6

After 15 minutes remove the roasted vegetables from the oven and add them to a deep soup pot. Pour over 1 litre of low FODMAP, nightshade-free stock. Add the bay leaves and dried herbs and give everything a good stir.

Step 7

Bring the pot to a boil on high heat then reduce to a high simmer on medium heat. Continue to simmer for 15 minutes, leaving the pot uncovered until the liquid reduces by about ¼.

Step 8

Turn off the heat and carefully remove the bay leaves using kitchen tongs. Stir through the nutritional yeast and allow it to cool enough until it can be blended safely.

Step 9

Transfer everything into a blender and blitz until thick and smooth. Test the sauce and adjust to taste. Add the reserved beetroot vinegar for more acidity, a dash of maple syrup for sweetness or a pinch of salt for depth.

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