AtV Marinara Sauce
- Course/Dish: Main Course
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Basil
- Difficulty: Easy
- Cuisine: Italian
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 2 cups
Marinara sauce must be thick, flavorful, tangy, slightly sweet and packed with fresh herbs in order to really hit the spot. This recipe from Sarahfae of Addicted to Veggies is destined to became a staple in your kitchen. This recipe calls for dry sun dried tomatoes, but you can also use oil packed and if you do Sarahfae recommends rinsing them well before hand. You can also try adding some ground crimini mushroom into the sauce for a "meatier" version. Use this delicious lycopene rich sauce on top of spiralized veggies or kelp noodles for a spaghetti meal to live for!
1.5 c Sun-dried Tomatoes (I used the dry kind found in the bulk foods section of my grocery store)
2 Tbsp Onion powder
1 Tbsp plus 1 tsp Italian Seasoning //OR// 1 heaping Tbsp Pesto
2 tsp Garlic Granules //or// 1 tsp minced Garlic
1/2 c Date Paste
2 Tbsp Apple Cider Vinegar
Salt & Pepper to Taste
1) Soak your SD Tomatoes in warm water for at least 2 hours. You want your tomatoes to be really tender! This helps with the pureeing portion of the recipe.
2) Drain your tomatoes of the soaking water. You can set this water aside and use it in the next step where water the measurements are concerned if you'd like.
3) In a Food Processor or Highspeed Blender, puree all of your ingredients, slowly streaming in your water or SD tomato soak water.