Recipe- Raw Marinara Sauce

The last of my father-in-law's San Marzano tomatoes. Until I make another visit to the wine country that is. What shall I make????

First, a little history about the San Marzano. Compared to the Roma tomatoes that most are familiar with, the Marzano tomatoes are thinner and pointier in shape. The flesh is thicker and they have fewer seeds. The taste is stronger, sweeter and less acidic. Which is important when making sauce.

So I decide to whip up a Raw Marinara Sauce. Raw meaning totally uncooked.

In 2007 I became interested in the Raw Food lifestyle. I got some training and became a Raw Food Prep Chef. The title sounds more impressive than it actually is. The real education came while living the lifestyle and creating things on my own. Transitioning from vegetarian to vegan was always challenging on Friday’s because that was our designated night for PIZZA! I have to admit...we went back and forth for a while. You can really feel the difference when you go off dairy and then back on. It can be brutal on the stomach if you know what I mean.

Today, I continue to enjoy a vegan lifestyle. I combine both raw and cooked ingredients on most days and find that it’s easier to maintain. I don’t know everything there is to know about vegan recipes, but I do know what works for me. I’ve helped a lot of people to understand and get started on this path and would be happy to help you as well. Just drop me a line when you are ready to get started.



Raw Marinara Sauce

4-5 Dates
1 ½ Tablespoon of Sun-Dried Tomatoes
Soak these in a bowl of water. Let them soften up while you work on combining the other ingredients
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Combine the following in a food processor using the “S” blade.
Just pulse until everything begins to break down. Don't over process because it'll become too runny.

7-10 Tomatoes (depending on the size)chop in half before processing
Fresh Basil – about 5 large leaves (or a teaspoon of dried)
Fresh Parsley – small handful (remove from stems)
Extra Virgin Olive Oil – about 3 tablespoons
Fresh Lemon Juice – juice of ½ lemon (no seeds)
Dried Oregano (pinch)
Dried Rosemary (pinch)
Fresh Garlic Clove – 1
Raw Red Onion – about 2 tablespoons worth of diced onion
Sea Salt - pinch

After you've processed all the ingredients...transfer the sauce into a bowl.
Now process the dates and the sun-dried tomatoes on their own until they are really broken down.
Once you've done that...add the processed dates and sun-dried tomatoes to the bowl of sauce.
Now mix everything together.

That's it! Ready to serve
If you are avoiding gluten...use a flax cracker or slice some raw zucchini chips and put the sauce on top. These make great appetizers!
Try it over a crustini (read labels)

Although the instructions are long...the whole prep time is under 15 minutes.

Enjoy
Polly