Marinara is probably one of the most popular pasta sauces. The original sauce is simmered vigorously over small flame until it reaches to desired consistency. It should taste like ripe tomatoes.
Raw marinara is very easy to make and most raw chefs have their own recipe. Here is mine.
- 1 cup ripe tomatoes, quartered
- 1 cup sun dried tomatoes, soaked in purified water until they are nice and soft
- 1/3 cup virgin olive oil
- 2 garlic cloves
- 1 small onion
- 1/2 red bell pepper
- 1 hot pepper
- 2 Tbsp freshly pressed lemon juice
- 1 Tbsp fresh basil leaves, packed
- 1/3 tsp dried thyme
- 1/3 tsp dried oregano
- tiny pinch dried sage
- 1/3 tsp Celtic sea salt
- Put dried tomatoes into a food processor and process for a few seconds.
- Add all the remaining ingredients and pulse until all ingredients are nicely mixed together. Allow the sauce to have a slightly chunky texture. Be careful not to over-process.
- Serve with raw zucchini pasta, on raw crust pizza, with vegan burgers or as a dip. Enjoy in good company!
This raw marinara sauce stores very well in a fridge up to one week, but I suggest that you make small batches as it is always better to eat freshly made food. To save yourself some work you can buy sun dried tomatoes that were marinated in olive oil. They are usually sold in small jars with herbs and garlic. If you put the whole content of the jar into a food processor, you can reduce the suggested amount of olive oil, garlic and salt, and reduce the amount of dried herbs you are adding to your sauce. Always taste your creation as you go. It is better to add less at first and adjust the taste when the sauce is ready.