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Raw Vegan Marinara Sauce
by Pamela Reilly, Naturopath
This is a delicious and simple raw vegan marinara sauce. It serves 2, so make more for a group.
*2 organic tomatoes, cut into 1” chunks
*1 organic garlic clove
*1 organic red pepper, cored and seeded, cut into large chunks
*1 small organic red onion, cut into large chunks
*¼ cup organic sundried tomatoes, soaked in purified water for 2-3 hours
*2 tablespoons organic Italian seasoning blend
*2 tablespoons chopped fresh organic basil + several whole leaves for garnish
*1 tablespoon chopped fresh organic oregano
*¼ cup organic, cold pressed extra virgin olive oil (or extra virgin cold pressed coconut oil)
*½ teaspoon Himalayan Sea Salt, to taste
Place chopped tomatoes in a colander set over a large bowl to drain while preparing other ingredients.
While tomatoes are draining, chop other ingredients and place in food processor.
Drain sundried tomatoes and place in food processor. (Save juice from chopped tomatoes and soak water from sundried tomatoes to use in smoothies, raw soups, etc.)
Add chopped tomatoes and remaining ingredients to food processor.
Pulse repeatedly until ingredients are fully blended. Mixture may be blended more for a smoother sauce, or less for a chunkier sauce.
Use a spiral slicer to slide zucchini or summer squash into “noodles.” If a spiral slicer is not available, slice zucchini or summer squash into very thin slices using a food processor or mandolin slicer. Zucchini and summer squash may also be shredded for a texture similar to rice.
To serve, ladle rawinara over zucchini noodles and top with basil leaves for garnish. Serve at room temperature or place in dehydrator set at 110°F for 10 minutes to slightly warm.
*(Copyright 2009, Pamela Reilly, Good Works Wellness Research, LLC)