This basic sauce combines the freshness of raw tomatoes, bell peppers, and herbs, as well as a touch of date paste for sweetness. Make it when tomatoes are in season and at their peak of ripeness and ladle it over spiralized zucchini for a meal that will keep you feeling light and well-loved.
1cuporganic tomatoes (fresh, Roma or heirloom, deseeded and roughly chopped)
1tbspdate paste (link in directions)
1tspdried oregano
¼tspsalt (optional)
¼tspground black pepper (optional)
¼tspred chili flakes (optional)
¼cupbasil (chopped)
2medium organic zucchini (green or yellow, +1 as desired)
Directions
1
Soak the sun dried tomatoes: Boil 1 cup of water and pour over the tomatoes in a small bowl. Set aside and let sit for 30 minutes.
2
Once the sun dried tomatoes finish soaking, make your sauce: In a high-speed blender, add the sun dried tomatoes, garlic, shallots, tahini, and ¼ cup water (save the remaining for later) and blend to a smooth paste.
3
Next, add the red pepper, fresh tomatoes, date paste, oregano, salt, pepper, and red chili flakes, if using. Blend until smooth. Add the remaining water to thin the sauce, depending on the consistency you desire.
4
Add the basil and pulse to combine.
5
Spiralize your zucchini, or, if you don’t have a spiralizer, peel the zucchini into 1 ½-inch wide thin noodles using a peeler or mandolin.
6
Place the zucchini in a bowl.
7
Add the marinara sauce on top of the zucchini.
8
Top with Vegan Walnut Parmezan, if desired (omit the nutritional yeast if you’d like to keep this dish completely raw).
Chef's Notes
Substitutions Instead of date paste, use whole organic apple or applesauce to lightly sweeten the sauce.
Instead of Roma or heirloom tomatoes use other organic tomatoes on hand or tomatoes from your very own garden.
In place of chopped shallots, use yellow or white onion.
Instead of basil, use parsley.
In place of sun dried tomatoes, use olives (start with half the portion then add more as desired).
Other ways to use the sauce Top on sprouted grain bowls.
Make a raw pizza using dehydrated crust, vegetables and cashew “cheese.”
Blend with cashew cheese to make a raw creamy sauce.
Make raw enchiladas.
Ingredients
¼cuporganic sun dried tomatoes
2medium garlic cloves
1tbspshallot (roughly minced)
½tbsptahini
½cupwater
1cupred pepper (roughly chopped)
1cuporganic tomatoes (fresh, Roma or heirloom, deseeded and roughly chopped)
1tbspdate paste (link in directions)
1tspdried oregano
¼tspsalt (optional)
¼tspground black pepper (optional)
¼tspred chili flakes (optional)
¼cupbasil (chopped)
2medium organic zucchini (green or yellow, +1 as desired)
Directions
1
Soak the sun dried tomatoes: Boil 1 cup of water and pour over the tomatoes in a small bowl. Set aside and let sit for 30 minutes.
2
Once the sun dried tomatoes finish soaking, make your sauce: In a high-speed blender, add the sun dried tomatoes, garlic, shallots, tahini, and ¼ cup water (save the remaining for later) and blend to a smooth paste.
3
Next, add the red pepper, fresh tomatoes, date paste, oregano, salt, pepper, and red chili flakes, if using. Blend until smooth. Add the remaining water to thin the sauce, depending on the consistency you desire.
4
Add the basil and pulse to combine.
5
Spiralize your zucchini, or, if you don’t have a spiralizer, peel the zucchini into 1 ½-inch wide thin noodles using a peeler or mandolin.
6
Place the zucchini in a bowl.
7
Add the marinara sauce on top of the zucchini.
8
Top with Vegan Walnut Parmezan, if desired (omit the nutritional yeast if you’d like to keep this dish completely raw).
