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aip marinara

Tomato Free Marinara (Roasted Beet Nomato)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 cups 1x
  • Category: sauce
  • Method: roast
  • Cuisine: Italian
  • Diet: Gluten Free


An incredibly convincing marinara sauce made without nightshades. Tomato free marinara safe for those on the autoimmune protocol.



  • 2 medium beets (about 1 pound)
  • 1 tablespoon lard, duck fat or tallow
  • 1/3 cup red wine vinegar
  • 1 1/2 cup bone broth
  • 1/4 cup nutritional yeast
  • 2 tablespoons dried Italian Herb Blend
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon black pepper (omit for AIP)


  1. Preheat oven to 400F.
  2. Peel and slice beets into 1/4 inch slices. Toss with lard and 2 tablespoon vinegar and lay flat on a sheet pan. Roast for 25 to 30 minutes until caramelized and tender. They should be a little sticky and sweet and dark around the edges.
  3. Scrape the beets and all the goodness from the sheet pan into a blender. Add the remaining ingredients and blend on high until smooth.
  4. If it’s too thick for your liking add more broth, if you want it thicker, simmer it stove top until it reaches desired consistency.
  5. Store in the fridge in a mason jar for up to 10 days.


  • Serving Size: 1/4 cup
  • Calories: 45
  • Fat: 3g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 2.3g

Keywords: tomato free marinara