The “raw” world always made me skeptical. I mean, how good can uncooked food really taste right? Wrong. This marinara I threw together had me blown away. It all started with a picture I saw on Facebook from The Simple Veganista, her raw vegetable pasta. It looked so good and so refreshing on the warm day we were having, not to mention I love how she names her raw meals, so I decided to jump with two feet in and create a fully raw meal of my own. I ordered a spiralizer, which has since been the love of my life, and got to planning.
The first thing I needed was a marinara. I liked the idea of using sun dried tomatoes like the Marina’raw’ (see what I mean?!) from The Simple Veganista, so I started there. And then magic happened. I used thyme as my herb because I love it in my cooked marinara sauces, threw in some green onions for flavor, and a few other spices along with fresh tomatoes. Holy wow did it turn out delicious! There was so much flavor, I couldn’t believe it was raw. It’s so easy to make too, which makes this discovery that much sweeter. Plus, I even put it on pizza so I know it’s just as good warm. See for yourself and whip some up! But make double because you’ll be sad to see it go…
Raw Tomato Marinara
- 1 cup sundried tomatoes (not in oil)
- 4 medium sweet variety tomatoes (vine ripened are good)
- 2 cups cherry tomatoes
- 2 tablespoons fresh thyme
- 2 green onions
- Himalayan pink salt, lemon pepper, and garlic powder to taste
note: Any tomato varieties work here, but the sweeter they are the better the taste will be. You can substitute fresh garlic but it will have a more pungent taste.