When I asked my YouTube viewers how they enjoyed their spiralized zucchini, the one answer that intrigued me the most was Raw Marinara Sauce. After testing and tweaking I came up with this surprisingly flavorful sauce. I tried to eat it cold like the raw foodies do, I really did, but it wasn't much fun... So, I heated it just enough to knock the chill off and loved it.
Raw Marinara Sauce
Makes: 2 cups
Adapted from Gena Hamshaw's and The Rawtarian's recipes
1 ½ cups chopped tomatoes on the vine (about 2 tomatoes)
¾ cup sun-dried tomatoes, chopped*
¾ cup chopped red bell pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dried basil
1 teaspoon agave nectar
½ teaspoon minced garlic
¼ teaspoon dried oregano
⅛ teaspoon dried thyme
⅛ teaspoon sea salt
⅛ teaspoon black pepper
Pour all of the ingredients into a blender.
Pulse the blender to slowly chop the vegetables, then turn it on high and blend until the sauce is smooth.
