Nomato sauce: The lectin-free wonder made from root vegetables

Do you love pasta marinara, pizza, or a hearty stew, but your body rebels at every bite of tomato? You're not alone. Many of us have believed for years that tomatoes were the ultimate health vegetable, only to discover that they are often the hidden cause of joint pain, skin problems, or an irritated gut.

Why tomatoes are an absolute no-go at TOBIO

It sounds provocative, but tomatoes have no place in a strictly lectin-free diet. As a member of the nightshade family, they protect themselves with aggressive lectins and the neurotoxin solanine . These substances can attack the intestinal lining (leaky gut) and fuel silent inflammation throughout the body.

If you want to understand why even the "organically certified" tomato can sabotage your system, be sure to read my detailed article on the subject: But tomatoes are so healthy? Why TOBIO consistently avoids them

The good news: You don't have to miss out on the taste! Our Nomato Sauce uses the natural sweetness and acidity of root vegetables to create an aroma that comes amazingly close to the original – all without the toxic load of nightshade vegetables.

The recipe: TOBIO's Nomato Sauce

This sauce is the ideal base for your lectin-free cooking. It can be cooked in advance and frozen.

Ingredients for approximately 2 jars of Nomato Sauce:

• 3 large carrots (peeled and diced)

• 2 medium beetroots (fresh, peeled and diced – they provide the deep red color)

• 1 large parsnip (for creamy texture and sweetness)

• 2 stalks of celery (finely chopped)

• 1 large onion & 2 cloves of garlic

• 500 ml filtered water or even better: bone broth

• 2 tablespoons of apple cider vinegar or balsamic vinegar (provides the necessary acidity for the tomato)

• 3 tablespoons of olive oil or organic MCT C8 oil (for an energy boost)

• Spices: 1 tsp sea salt, plenty of Italian herbs (basil, oregano), a pinch of white pepper.

• A little beef fat (or sheep butter)

Preparation of Nomato Sauce step by step:

1. Roasting: Roast onions and garlic in a little beef fat in a large pot until translucent.

2. Vegetable base: Add carrots, beetroot, parsnip and celery and sauté briefly.

3. Simmering: Pour in water or broth and add the apple cider vinegar. Simmer over medium heat for about 20–25 minutes, until the vegetables are very soft.

4. Blending: Place the mixture in a high-performance blender or use an immersion blender to blend extremely finely until a silky consistency is achieved.

5. Season to taste: Stir in the herbs and salt. If the sauce is too thick, simply add a little more water.

6. The biohacking touch: You can also mix in one (or more) tablespoons of organic MCT C8 oil .