plate of pasta with no tomato sauce

Can’t eat Tomatoes, Onions, Garlic? Try this No-Tomato Sauce

Delicious and Simple No Tomato Sauce Recipe

After watching my family devour pasta with a rich tomato sauce or smother a pizza base and add delicious toppings I decided I needed to find a sauce that would be ok for my stomach. Tomato, garlic, and onion are known for aggravating the stomach due to the high acid content, so an alternative was required. 

I looked at various recipes that had no tomato but so many of them had other ingredients I also couldn’t have. 

So after lots of messing about with different flavours, I found one that worked and it’s actually really delicious, as well as looking just like tomato sauce. 

So here is a step by step guide to what’s in it, I would love to know what you think. 

No Tomato Sauce – Gastritis Friendly

Delicious sauce with no Tomato, Onions or Garlic for Pasta, Pizza etc. Perfect for people with Gastritis and sensitive stomachs
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course, pasta sauce, pizza sauce
Cuisine American, Italian
Servings 4 servings
Calories 30 kcal


  • 1 Saucepan with lid
  • 1 Blender


  • 1 Courgette (Zucchini)
  • 5 Medium Carrots
  • 2 Sticks Celery
  • 2 Plain Beetroots
  • 1 tsp Oregano
  • 100 ml water
  • 1 Pinch Himalayan Salt


  • Peel the carrots and courgettes and chop into chunks, chop the celery and the beetroot.
  • Add all the vegetables to a large saucepan with a teaspoon of Oregano, then add the water.
  • Bring to the boil and then simmer for 30-40 minutes until all vegetables are soft.
  • Then pour the mixture into the blender and blitz until completely smooth.
  • Enjoy with pasta or as a pizza base, basically with anything you would normally have a tomato sauce with. Delicious.
Keyword beetroot, carrots, celery, courgette, Gastritis friendly, inflamed gut, No Tomato sauce

Delicious and Simple No Tomato Sauce Recipe

13 thoughts on “Can’t eat Tomatoes, Onions, Garlic? Try this No-Tomato Sauce”

  1. Kristina Grbesic

    Just tried this and couldn’t believe how rich and smooth the sauce turned out. Such a great recipe 😋 Thank you sooooo much!

    1. Hi, I have frozen this many times and it always tastes just as good once defrosted. I would say it would be ok in the fridge for about 4 or 5 days. Let me know what you think if you try it!

    1. Some people don’t tolerate Cabbage very well but If you are ok with it then yes of course go for it. Cabbage is really good for your digestive health.

  2. wow, just found this and it looks so good. very happy to have found your site–thank you. seriously can’t wait to try.

  3. I just tried it and at first it was a little weird tasting but once I added chicken and a little Parmesan, it completely changed how I felt about it! It’s delicious! Only thing I’d do different is add some smaller beets, mine came out a little too red hahaha
    Thanks for this! I’ve been craving spaghetti for months and haven’t been able eat any with my gastritis 🙂

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