This marina’raw’ sauce has been a great recipe to come back to again and again!
It’s raw, super simple to make and tastes delicious on salads or zucchini noodles as pictured here. It’s even great on cooked pasta.
This is a great recipe to play with and come up some different variations using herbs and spices to suit your taste.
This marina’raw’ sauce serves three generously.
I think you’ll find this recipe with a mix of tomatoes to be flavorful, fresh and so easy to put together!
PrintMARINA’RAW’ SAUCE
It’s raw, super simple to make and tastes delicious on salads or zucchini noodles as pictured here. It’s even great on cooked pasta.
- Prep Time: 25 min
- Total Time: 25 min
- Yield: Serves 3 1x
- Category: Sauce, Condiment
- Cuisine: Vegan, Raw
Ingredients
- 4 – 5 roma tomatoes
- small handful cherry tomatoes, optional
- 1/2 cup sun-dried tomatoes
- 1/2 – 1 teaspoon garlic powder or 1 clove garlic
- 2 tablespoons shallots
- 1/2 cup cilantro, parsley or basil, medium packed
- 1/2 teaspoon mineral salt
Instructions
Start with softening the sun-dried tomatoes. Do this by placing them in a small bowl of warm, not boiling, water, and let soak for about 20 minutes. Drain water.
Once tomatoes are ready, place all the ingredients into a food processor/blender, and blend until mixture is fairly smooth. You can also leave it a little chunky if you like. Taste for flavor adding more of anything you like.
Store sauce in an airtight container in the refrigerator for up to 5 – 6 days.
Serves 3
NOTES:
This can be served with salad, ‘noodles’, or whatever you come up with. Here’s a few serving suggestions to get you started: this Farmer’s Market Salad and this ‘Raw’sta Pasta.
Feel free to substitute any herbs and spices in the sauce, make it your own. You can use parsley, thyme, basil, or red pepper flakes to spice it up. Have fun creating!
Enjoy often!
Anonymous says
I just made this – it was delicious and so easy! I added nutritional yeast to it too :)
julie@thesimpleveganista says
Great! I love this sauce, it's divine. The nutritional yeast is a great addition. I will try that for sure. Thanks for the inspiration. :)