Marinara Sauce
(click on image to enlarge)
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 cups 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).
Comments
Jordan writes: (May 21, 2007)
That looks good, what kind of stuffing is in that?
Jordan writes: (June 13, 2007)
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
kandace writes: (June 24, 2007)
Hi Jordan, The stuffing is a sunflower pate (the picture was taken after using this sauce in a raw lasagna).
coconut dream writes: (July 05, 2007)
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.
jirizarry writes: (September 10, 2007)
This marinara sauce is amazing!!!! Thanks for sharing it.
kandace writes: (November 15, 2007)
Happy to share – it is actually Nomi Shannon’s recipe, but she was kind enough to let me post it here on Gone Raw.
TropicalRawElla writes: (December 12, 2007)
Wonderful! I love it!!! Thank you :)
atlasgirl writes: (January 18, 2008)
I’m making this tomorrow. I am SO EXCITED. The photo is so enticing!
ntrlmarcBH writes: (March 04, 2008)
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!!!! :)
MontrealMommy writes: (March 18, 2008)
Yummy. You’re making it easy to stay raw. Thank you!
Log in to discuss this recipe. No account yet? Sign up here.