With dynamic texture and layered flavor, this marinara leaves nothing to be desired. Anyone unsuspecting would never detect that it is vegan or raw. Fresh diced tomatoes offer a succulent, juicy texture and softened and blended sundried tomatoes lend deep body and flavor. Roma tomatoes are a good varietal as they are firm and contain few seeds. Heirlooms are ideal when in season – choose a varietal that has more meat and less seeds. This marinara is excellent on raw zucchini ribbon “pasta”, traditional pasta, to top vegetables or as a spread for bruscetta. 

Yield: about 5 cups

INGREDIENTS:

1 1/2 cups sun-dried tomatoes
6 Roma tomatoes (or 4 large heirloom tomatoes), seeds removed and diced (about 4-1/2 cups)
1 clove garlic, finely minced
2 green onions, chopped
1 cup fresh basil leaves
1/2 cup fresh Italian parsley leaves
¼ to ½ teaspoon dried chili flakes pepper (optional)
1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
2 tablespoons olive oil
2-3 teaspoons agave nectar, maple syrup, or raw honey
1 teaspoon apple cider vinegar or lemon juice
sea salt to taste
fresh ground black pepper

PROCEDURE:

Cut sun-dried tomatoes into pieces and soak in just enough water to cover them until soft (10-20 minutes).
Cut tomatoes in half. Scoop out seeds and dice.
In a food processor, chop garlic, green onions and herbs finely. Add drained sundried tomatoes, olive oil, sweetener and apple cider vinegar or lemon juice and chop in pulses. Do not blend until smooth.
Add tomatoes and chop in a few pulses just to incorporate. Season with salt and pepper to taste.

SERVICE

Serve with vegetables prepared any way or use to layer in Sundried Tomato & Portobello Lasagne.

LEFTOVER STORAGE

Store in a sealed container in the fridge for up to 3 days.