Sun-Dried Tomato Marinara

Photo taken from Blender Babes
 

This truly is the best tasting marinara ever.  Well, at least by my standards.  When I first started experimenting with raw foods, this was one of the first recipes that I tried.  I ate this over stringed zucchini noodles, as my spaghetti, spinach pesto and this marinara.  Now, when your children like it, and it's healthy as well, you know you've done something right.

Anyhoo, here ya go.






Ingredients

2 cups tomatoes, rough chopped
1 clove garlic
1/2 cups fresh basil leaves (1/8 cups dried)
1/4 cup extra virgin olive oil
5-6 pitted dates
TT oregano, fresh or dried
TT rosemary, fresh or dried
TT salt
5-10 dried marinated tomatoes or sun-dried
(if you don't have the seasonings to make the dried marinated tomatoes - use what you have)


Procedure

Blend all ingredients EXCEPT the dried or sun-dried tomatoes first until slightly blended.  Then add the dried tomatoes and blend until mixed well.  The dried tomatoes will absorb the excess moisture and make your marinara thicker.

Use over raw noodles for an ultra-healthy meal or as a traditional dipping sauce.

taken and adapted from Ani's Raw Food Kitchen