Nomato ‎Marinara Sauce - Tomato Free Red Sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 37kcal

15 oz Pineapple In natural juice, drained. I bought rings as easy to pull out and toss into blender.
½ Onion Chopped
4 Garlic cloves Minced
2 tbsp Liquid aminos
½ cup Roasted red peppers
2 tbsp Cornstarch You can also use arrowroot
1 tbsp Maple syrup
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Italian seasoning
½ tsp Basil Dried
¼ tsp Oregano Dried
¼ tsp Crushed red pepper Optional
Fresh ground black pepper to taste
1 Pinch of cinnamon

In a skillet sauté half an onion and 4 cloves of minced garlic, until onion is translucent. If you're not using oil, I like to use a bit of veg stock or water to sauté with.
Puree the roasted red pepper and the pineapple in a blender, add all seasonings & spices. Pour the puree into the skillet with the onions and garlic.
Create a slurry by whisking together the cold pineapple juice (from the can) with the cornstarch. Once combined, whisk the slurry into the sauce.
Bring sauce to a boil and reduce heat to a simmer (stirring constantly) for about 2-3 minutes or until thickened.