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.
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
- 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).