Marinara Sauce
Submitted by kandace on January 23, 2007 - 9:20am
Servings:
To serve 8-16 (Makes a full blender container of sauce) A basic recipe for a stand-alone marinara sauce (also an ingredient in raw lasagna). Delicious with zucchini ‘pasta’ that has been tossed in pesto sauce. This is a rough description – feel free to add ingredients to your taste.
For raw lasagna (as pictured), a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.
Recipe by Nomi Shannon at the Raw Gourmet.
Ingredients:
2½ cup sun dried tomatoes, soaked in water for 2 hours (not oil packed, buy dried sun dried tomatoes)
9 fresh tomatoes
cold pressed olive oil
onion
garlic
fresh basil
parsley
oregano
sea salt
Preparation:
- Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato.
- Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick.
- Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano.
- Add any other ingredients that you like in a tomato or marinara sauce (for example, cut up olives would be nice).
11 reponses to "Marinara Sauce"
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2.
Yummy. You're making it easy to stay raw. Thank you!
3.
this looks fantastic, i just started one this afternoon for dinner, hope this allows enough time to mush (thats why i made another small one for tomorrow when no one is arround!!!! :)
4.
I'm making this tomorrow. I am SO EXCITED. The photo is so enticing!
5.
Wonderful! I love it!!! Thank you :)
6.
Happy to share - it is actually Nomi Shannon's recipe, but she was kind enough to let me post it here on Gone Raw.
7.
This marinara sauce is amazing!!!! Thanks for sharing it.
8.
I made this the other night with all the fixings and it was super tasty. I made a 'raw'sta night out of it with zucchini noodles, this sauce, + a simple pesto recipe. This recipe makes so much; it lasted me and my boyfriend (who has the appetite of a bull) two meals plus much nibbling and snacking. (;
Tonight I'm making it again, but cutting the recipe in half for I'll be eating alone tonight. I'll still have left overs I'm sure.
This is definitely a new favorite. I love everything about it. The texture especially... yummm! Thanks so much for the recipe.
9.
Hi Jordan, The stuffing is a "sunflower pate":http://goneraw.com/recipes/130 (the picture was taken after using this sauce in a "raw lasagna":http://goneraw.com/recipes/132).
10.
I made spaghetti with this sauce with zuchinni and mushroom meatballs using the "steak" recipe then putting the mushrooms through my omega juicer and rolling them into balls
11.
That looks good, what kind of stuffing is in that?