This content originally appeared on ForGoodMeasure. Republished with permission.
Raw food followers believe heat kills food’s nutrients & natural enzymes. For those of us who like high temperatures, cooking changes a lot of things, most significantly … flavor. This sauce is no exception. A classic marinara with the combination of tomatoes, onion, garlic, and herbs, however, the addition of sun-dried tomatoes and lack of heat, elevate the intensity to something altogether unexpected.
Sun-Dried Tomato Marinara
This recipe works great as sauce for your homemade pizza, poured over zucchini linguini or as an accompaniment to your morning fried eggs.
- 4 cups tomatoes (chopped)
- 1 cup sun-dried tomatoes (drained if in oil)
- 1 cup basil
- ½ cup parsley (chopped)
- ¼ cup red onion (chopped)
- 2 tablespoons olive oil
- 2 teaspoons garlic (minced)
- 1 teaspoon apple cider vinegar
- 1 teaspoon chili flakes
- 1 teaspoon maple syrup
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- Using the processor, combine tomatoes, sun-dried tomatoes, basil, parsley, onion, olive oil, garlic, vinegar, chili flakes, syrup, oregano, salt and pepper, until thick and creamy.
Naturally low-carb and gluten-free.
Net carbs: 6g