Sun-Dried Tomato and Basil Marinara

[ 1 ] February 25, 2013 |

Sun-Dried Tomato and Basil Marinara

This Sun-Dried Tomato and Basil Raw Marinara Sauce is easy, light, healthy. Any leftover sauce would be really really good  as a dip for tortilla chips.

I love this sauce with zucchini noodles. It’s thick and hearty, and really delicious.

Sun-Dried Tomato and Basil Marinara

This sauce is so versatile. This raw marinara can also be used  as a pizza sauce.

Once in a while, I like to incorporate some raw dishes into  my diet. It’s healthy, fresh and easy.

Sun-Dried Tomato and Basil Marinara

I prefer to use Organic produces when making raw dishes.

Sun-Dried Tomato and Basil Marinara
Serves: 4
  • 1 cup sun-dried tomatoes
  • 4 large tomatoes
  • 1 clove garlic
  • ¼ cup finely minced red onion
  • 1 cup fresh basil
  • ½ cup fresh parsley
  • 1 teaspoon italian seasoning
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup or agave
  • 1 teaspoon apple cider vinegar
  • 1-2 teaspoon sea salt
  • Pinch of cayenne
  1. Soak the sun-dried tomatoes in 1 cup fresh water until soft. Drain and rinse.
  2. Cut the top of the tomatoes. Cut the tomatoes in half and scoop out the seeds with a spoon.
  3. Dice the tomatoes. Set aside.
  4. In a food processor, chop finely garlic, red onion and herbs. Add sun-dried tomatoes, olive oil, maple syrup or agave, apple cider vinegar and chop in pulses. Leave some texture.
  5. In a bowl, fold together sun-dried tomato mixture with diced tomatoes. Season with salt and cayenne.

Sun-Dried Tomato and Basil Marinara

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Pasta, Raw Food, Vegan, Vegetarian

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