Marinara Sauce
Preparation time: 25 minutes (plus advance soaking time)
Cooked marinara sauce obtains its flavour from long simmering on the stove to reduce and thicken the sauce. In raw cuisine, the secret to creating a thick, rich, flavourful marinara sauce without cooking is using dehydrated tomatoes. Try this sauce as a substitute for pesto with zucchini pasta.
2 to 3 cups (500 to 750 mL) sun-dried tomatoes (not packed in oil)
8 to 10 plum or Roma tomatoes, coarsely chopped
1/4 small onion, chopped
1/4 cup (60 mL) fresh basil leaves, loosely packed
2 Tbsp (30 mL) extra-virgin olive oil
2 sprigs fresh parsley
2 cloves garlic, crushed or chopped
4 fresh oregano leaves or 1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) Italian seasoning
2 pitted soft dates (optional)
Soak sun-dried tomatoes in water to cover until softened, about 2 hours. Drain well, but reserve the liquid (use it to thin the sauce later if necessary).
Blend fresh tomatoes until smooth; then measure 3 cups (750 mL) tomato purée. If necessary, blend additional tomatoes until you have 3 cups (750 mL). Add 1/2 cup (125 mL) of the drained sun-dried tomatoes and blend; then gradually add remaining sun-dried tomatoes until mixture is thick and dark red. Add onion, basil, olive oil, parsley, garlic, oregano, sea salt, and Italian seasoning, and blend again. If some sweetness is needed, add 1 or 2 dates and blend until smooth.
Serves 4-6.
source: "Raw and tasty", from alive #318, April 2009
Marinara Sauce
Directions
Nomi Shannon
Nomi Shannon is co-author (with Sheryl Duruz) of Raw Food Celebrations (Book Publishing Company, 2008).
READ THIS NEXT
SEE MORE »
Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.