Organic Low Acid Pumpkin Marinara: A Perfect Tomato Sauce Substitute

Hello, GERD friends!

Today, I’m thrilled to share with you a unique and healthy take on a beloved classic: Low Acid Pumpkin Marinara. This vibrant sauce not only easy to make, but it brings the benefits of pumpkin into your meals - keeping your digestive health in check. It's the perfect solution if you suffer from GERD & are missing a tolerable red sauce in your life!

And because we care about what we put into our bodies, all ingredients in this recipe are 100% organic. Let’s get cooking!

Why Choose Organic?

Using organic ingredients is essential for several reasons. Organic foods are grown without synthetic pesticides or fertilizers, which means they’re better for the environment and your health. They often contain more nutrients and are free from harmful chemicals. Plus, when you choose organic, you’re supporting sustainable farming practices and local farmers. It’s a win-win!

Ingredients:

• 3 tablespoons organic coconut aminos 
• 1 ⅔ cups filtered water
• 1 can (15 oz) organic pumpkin puree
• ½ tablespoon organic Italian spices (a blend of basil, oregano, rosemary and thyme)
• Salt to taste 

How do you make low acid pumpkin marinara suace?

Step 1: Prepare Your Base

In a large saucepan, combine the filtered water and coconut aminos over medium heat. Stir well to blend the flavors. The coconut aminos provide a slightly sweet, savory flavor, mimicking tomato without the acidity.

Step 2: Add the Pumpkin

Once the mixture is heated through, add the organic pumpkin puree. Stir until it’s fully incorporated with the water and coconut aminos, creating a creamy base. Pumpkin is not only delicious but also packed with vitamins and antioxidants, making this sauce nutritious as well as tasty.

Step 3: Season It Up

Sprinkle in the organic Italian spices and add salt to taste. These spices will elevate the flavor profile of your marinara, infusing it with aromatic herbs that are perfect for cozy meals.

Step 4: Simmer and Blend

Let the sauce simmer on low heat for about 15-20 minutes. This will allow the flavors to meld beautifully. If you prefer a smoother sauce, now is the time to use a blender or an immersion blender to achieve your desired consistency.

Step 5: Serve and Savor

Your Low Acid Pumpkin Marinara is now ready to serve! Pour it over your favorite organic lentil pasta, use it as a pizza sauce, or dip some fresh organic veggies into it. The possibilities are endless!

Tips for Customization

Add Vegetables: For an extra nutritional boost, consider stirring in some finely chopped organic spinach or sautéed zucchini.

Protein Options: Add cooked organic ground turkey or lentils for a heartier meal.

Cheesy Touch: Top with a sprinkle of nutritional yeast for a vegan & candida free cheesy touch.

Heartburn Elixirs: The Perfect Pairing

To enhance your meal experience, consider trying our heartburn elixirs! Formulated with natural ingredients like dgl licorice, slippery elm bark & marshmallow root to soothe and support digestive health, these elixirs can be the perfect companion to your pumpkin marinara. Whether you’re enjoying a hearty pasta dish or a cozy pizza night, our elixirs can help keep discomfort at bay.

Storage: Once cooked, low acid pumpkin marinara sauce can be stored in an airtight container in the fridge for up to a week. 

Conclusion

This Organic Low Acid Pumpkin Marinara is not just a delicious alternative to traditional tomato sauces; it’s a celebration of wholesome, organic ingredients that nourish both the body and the soul. Perfect for family dinners, gatherings, or just a cozy night in, this sauce will become a staple in your kitchen.

 I can’t wait for you to try this recipe & would love to hear from you! Leave a comment below to let us know what you think. 

Here's a recipe card for your convenience:

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