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:
- 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.
- Cut tomatoes, drain sun-dried tomatoes and remove herbs from stems.
- Blend all the ingredients together in a blender or food processor until you’ve reached a thick, tomato-sauce consistency.
- Serve over organic pasta, brown rice pasts, kelp noodles, zucchini noodles, spaghetti squash or a plate full of sauteed veggies.
- Optional – grate 1/2 oz of raw cheese if desired.