Those of you who've tried this recipe from the recipe base here:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?452

How have you used it?
Have you doctored it?

We used it pretty much as-is with ground turkey mixed with rice noodles for spaghetti and meat sauce.  As I recall, we added additional spices because the turkey needs some additional spice to "jazz" it up a bit...  It has been a while since I used it due to DD's SWAMI moving carrots to her avoid list.

I am going to make this.. sounds neat...

There was a thread about this at some point, I think - people saying it was a really awesome recipe. Wondering what folks actually did with this sauce - with which foods (other than, say, pizza/plain pasta) it combined well.

In meat sauces and in stews..I do think it needs something more tart like apple cider vinegar instead of lemon

Quoted from Henriette Bsec

In meat sauces and in stews..I do think it needs something more tart like apple cider vinegar instead of lemon

Thanks for the tip, HBS.
Maybe the lemon works with seafood, however?

Similar recipe elsewhere for your perusal... http://www.food.com/recipe/basic-nomato-sauce-tomato-free-tomato-sauce-359835

Quoted from AKArtlover

Similar recipe elsewhere for your perusal... http://www.food.com/recipe/basic-nomato-sauce-tomato-free-tomato-sauce-359835

Many thanks. Couldn't be simpler.  

I started making one with butternut squash instead of pumpkin puree (since pumpkin was causing cramps) and I don't like beets. It's very yummy.  Here's the recipe if you're interested:

chopped butternut squash
chopped onion
1-2 cloves raw garlic
extra virgin olive oil
sea salt
basil
oregano
lemon juice
walnuts or ground flax seed

sautee the squash and the onion in pan.  Add to food processor.  Add the garlic and the rest of the ingredients and seasonings and puree.  Serve over warm pasta and eat or warm the sauce for a bit longer if you wish. Sometimes I add artichokes and zuchinni to this as well or I'll make a vegan lasanga using this sauce, using zuchinni as the noodles.

Quoted from Jacquie

I started making one with butternut squash instead of pumpkin puree (since pumpkin was causing cramps) and I don't like beets. It's very yummy.  Here's the recipe if you're interested:

chopped butternut squash
chopped onion
1-2 cloves raw garlic
extra virgin olive oil
sea salt
basil
oregano
lemon juice
walnuts or ground flax seed

sautee the squash and the onion in pan.  Add to food processor.  Add the garlic and the rest of the ingredients and seasonings and puree.  Serve over warm pasta and eat or warm the sauce for a bit longer if you wish. Sometimes I add artichokes and zuchinni to this as well or I'll make a vegan lasanga using this sauce, using zuchinni as the noodles.

Interesting.
And this delivers the taste/feel of tomato sauce, you're saying?

Quoted from san j

Interesting.
And this delivers the taste/feel of tomato sauce, you're saying?

Well it tastes different from tomato sauce but it is similar in the sense that it has similar seasonings - the garlic, the basil, oregano, onion.  I actually have grown to like it better than tomato sauce.  Tomato sauce now tastes too tart to me but tomatoes are an avoid for me anyway so no big deal.  Anyway, hope you like it.  It comes out creamy.  I also liked it better than the pumpkin sauce I had made but that's just me and everyone is different

Thought you might like to see the ingredient list of nomato products that are commercially
available. I've tried the "ketchup" and it's pretty decent.  I think the addition of molasses or a
sweetener makes it taste more authentic.  Especially when used on top of something that
bakes in the oven.

http://www.nomato.com/products.htm#nomatosauce

Quoted from Chloe

Thought you might like to see the ingredient list of nomato products that are commercially
available. I've tried the "ketchup" and it's pretty decent.  I think the addition of molasses or a
sweetener makes it taste more authentic.  Especially when used on top of something that
bakes in the oven.

http://www.nomato.com/products.htm#nomatosauce

Thanks much for that!
Sometimes I really want marinara, etc., you understand.  

I've used the no-mato recipe for years... although I can't say that I follow it exactly. I agree with Henriette but just add much more lemon juice to give it that acidic feel (like tomatoes). I also use more beets than the recipe calls for and I think the onion powder really adds a "something" but not sure what. I do add more of that and of the spices too. Ok... so maybe the original recipe was a little bland for my liking, lol!

I've subjected the no-mato sauce to many non-BTD folks and while most remark that "it looks weird" (kinda pinkish rather than tomato red) all have liked the taste. I use the sauce mainly in lasagna and eggplant parmigiana.

there was an article about the psychology behind junk food on here and how they engineer taste. we are used to a certain amount of sugar in our commercial spaghetti sauce. think a natural sweetener might be nice especially for those whose palattes haven't changed yet. most things taste too sweet to me. very rare that i eat any "sugar"- had some gluten free cookies the other day from the store with a decent ingredient list and they were soo sweet i almost decided not to eat them. super hungry though. took deflect when i got home.

going to try this in next few days.

Quoted from AKArtlover

there was an article about the psychology behind junk food on here and how they engineer taste. we are used to a certain amount of sugar in our commercial spaghetti sauce. think a natural sweetener might be nice especially for those whose palattes haven't changed yet. most things taste too sweet to me. very rare that i eat any "sugar"- had some gluten free cookies the other day from the store with a decent ingredient list and they were soo sweet i almost decided not to eat them. super hungry though. took deflect when i got home.

going to try this in next few days.

What you say about most commercial foods is no doubt true.
From my experience as cook and chef, however, I'll say that the addition of a sweetening agent is the general practice, even in fine dining establishments, for many tomato-based sauces, to balance the acidity of cooked tomatoes.
Many brands are probably guilty of overkill in that dept.
There are also many brands that are not.

Quoted from Chloe

Thought you might like to see the ingredient list of nomato products that are commercially
available. I've tried the "ketchup" and it's pretty decent.  I think the addition of molasses or a
sweetener makes it taste more authentic.  Especially when used on top of something that
bakes in the oven.

http://www.nomato.com/products.htm#nomatosauce

gosh darn it!  no beets for me!  any other suggestions that come close to the taste of a good sauce?  sometimes I eat it anyway as I miss it so...

Red plums   sometimes i use that as chutneys  aka ketchup like

well, that was tasty and delicious and a good approximation. I used the non typebase recipe with the link I shared. I let cool while i cooked the pasta and then added oregano, garlic powder and a hint of cumin. i had put a little pink salt in while cooking. i then added juice of a small lemon just before using a blending stick (which is a great tool. thank you Christmas gift). It really hit the italian spot.

unfortunately i can't eat the leftover. it was a sulfer bomb for me with the onion/garlic/spice. it's a gene thing i'm working on, but i could feel it several hours later.   we'll see. i need to talk with my doc about progress/flow. still not getting the whole deal. detoxing a bunch of metals.

but it tasted great and hit the spot at the time. superfood city for me. will come back to it.
carrots and beets are sweet enough, imo. the lemon balances. holding it off until not too hot (just warm)probably kept more of the vitamin C? http://eyeopening.xomba.com/does_heating_food_destroy_its_vitamin_c

chefs talk about having tastes of sweet, sour, salty, savory in each recipe for balance. this fits it. yum.