Sun-Dried Tomato Marinara

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
  1. 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

Sun-Dried Tomato Marinara Recipe

Source: diabetesdaily.com

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