Marinara Sauce
Okay this is my very first raw recipe ever! So don’t laugh, it’s pretty simple! Basically, I decided to give Matt Amsden’s “sunflower seed cheese sticks” a try, and wanted something to go along with them. So while they were dehydrating I decided to make my own marinade (since I wasn’t too much of a fan of his, and have tried others and haven’t been satisfied). Something airy and fresh, something crisp on the palate. I whipped this up about an hour ago – in other words, this is my very first attempt, so I will continue to add things and perfect it, and will keep you posted! It should also work as a great zucchini pasta sauce too!
.33 cup Pine Nuts
10-15 Basil Leaves, chiffonade
3 Garlic Cloves,
peeled
2 Roma Romatoes, chopped
1 tablespoon Red Onion, chopped
¼ teaspoon Celtic Sea Salt
2 Sundried Tomatoes, chopped
I put all of the ingredients into a food processor, except for the sundried tomato – which I chopped up a bit beforehand so that there wouldn’t be huge chunks. So chop away and throw those in to the processor as well.
Pulse for about a minute or so…until it’s pretty well mixed, but still has some decisive chunkiness about it. Or just until you feel it’s ready, since this is all about you anyway ;)
7 reponses to "Marinara Sauce"
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2.
thanks for this recipe. it sounds just right....i haven't found many recipes i really like in the raw food cook books i have. finding recipes like yours on this site makes me smile... :)
3.
Yes, Romas are the same fruit as plum tomatoes.
4.
Thanks for the comments!
I absolutely agree with shannonmarie, the cheese sticks from the Rawvolution book are okay (great idea!), but the Nama Shoyu is way, way overboard. I've found that to be true of most of his recipes actually. He certainly loves his soy sauce. I may try them again before long, and will follow shannonmarie's lead.
Lucy, I think Roma tomatoes are also called Plum tomatoes, but I could be wrong - somebody call me on that...here's a picture: http://www.seedfest.co.uk/seeds/tomatoes/red/roma.jpg
5.
Zoe, I've made the cheese sticks. They are very simple to make, and I love the texture. The flavor is okay, but a little strong. I usually cut back some on the Nama Shoyu.
Chris, this marinara looks great with those sticks. Thanks for sharing :-)
6.
What it is roma romatoes?
7.
Hi, I was thinking about trying the cheese sticks, are they worth it? What are they like? Your recipe looks great.