Raw tomato sauce is so easy to make, and such a versatile condiment to have around, you'll want to keep some on hand as often as possible. This is one of the simple ways to keep going on a raw food diet: keep good food well stocked. You can use this tomato marinara sauce over zucchini "spaghetti" noodles, on raw pizza or flax crackers, or even just as a dip for fresh veggies.
Prep Time: 20 minutes
Soak Time: 30 minutes
Total Time: 50 minutes
Yield: 2 cups
- 1/4 cup sun-dried tomatoes soaked in 1 cup water
- 2 cups chopped tomatoes
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon fresh oregano
- 1 teaspoon fresh rosemary
- 1/2 teaspoon fresh thyme
- 1 teaspoon nama shoyu
- 1 teaspoon nutritional yeast
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Strain the thoroughly soaked sundried tomatoes, reserving the liquid.
Blend all of the ingredients together and add as much of the sundried tomato soak water as needed to make a saucy consistency (probably about 1/2 cup).Note: If you want the sauce to look redder, add a small piece of a beet during the blending. If you don't have, or can't find, all of these fresh herbs, feel free to use their dried versions or whatever else you may have around. Dry herb measurements should be cut in half.