Jun 7th

Rawesome Tomato Sauce

Prep Time: 15 minutes | Serves: 4

Growing up, if someone asked what my favorite food was, I probably would have said "spaghetti".  My love of Italian pasta still lingers deep within but I rarely eat pasta. That doesn't mean that I don't eat tomato sauce... Not Prego and not Ragu, but I do sometimes buy organic pasta sauce in a jar out of convenience.

And "sundried tomatoes". When I discovered them in high school (along with pesto), I'd put them on everything. Then when I was introduced to the whole 'raw' world, I discovered that many raw foodists were making raw tomato sauce with sun dried tomatoes. Now, how could that be bad? The very first recipe for raw tomato sauce I stumbled on used a lot of herbs... and it was sooo good. So here goes from recollection

Ingredients:
  • 3 cups Heirloom or Vine Ripened Tomatoes
  • 1 cup Sun-Dried Tomatoes, soaked for at least 1 hr
  • 1/2 cup Fresh Basil, packed
  • 3 tsp. Mixed herbs, packed (I used 1 tsp each Marjoram, Oregano and Thyme)
  • 2 cloves Garlic
  • 1/8 cup Extra Virgin Olive Oil
  • Sea Salt to taste
  • My tomatoes were really sweet so I didn't opt to add a sweetener but if you feel the need to, 1T of raw honey or agave should do the trick.

Directions:
  1. Cut tomatoes, drain sun-dried tomatoes and remove herbs from stems.
  2. Blend all the ingredients together in a blender or food processor until you’ve reached a thick, tomato-sauce consistency.
  3. Serve over organic pasta, brown rice pasts, kelp noodles, zucchini noodles, spaghetti squash or a plate full of sauteed veggies.
  4. Optional - grate 1/2 oz of raw cheese if desired.
  • Soak sun dried tomatoes in water
  • Ater about 3 hours
  • oregano, marjoram, thyme
  • herbs torn from stems
  • yields about 3.5 cups
  • kelp noodles with sliced (using a madoline) zucchini
  • sauce over kelp noodles and sliced (using a madoline) zucchini

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