Saturday, July 26, 2008


The other day I was sassy, today I am saucey! I must say, DAMN I am getting GOOOD at making raw spaghetti sauce. Which is great, because as some of you may remember, red sauce is one of my emotional comfort foods, and one of my best cooked food recipes. Here is what i am currently working with (warning, this is the number one time I cheat and use those non raw condiments... really one of the only times ever)

Saucey RAW Sauce
Makes 2-4 Servings
1 Cup Sundried Tomatos
1 Med Tomato
1/3-1/2 cup Onion (depending on mildness of the onion)
1/2 cup Zucchini (I use the cores left over from my noodles)
1 t miso paste (red is what I prefer)
1 T balsamic vinegar
1 T olive oil
Handful of fresh basil
1 t chili powder
salt and pepper to taste

Any add in's you want
(also, if you are used to store bought sauce with corn syrup you may want to throw a pitted date or two into your tomatoes while they soak and process it with the tomatoes and soak water)

So, soak your sundried tomatoes in about 1 cup of filtered water, this won't be enough to cover them depending on the bowl you choose, but just flip them around occasionaly until they are soft. Probably about 3 hours or so. If you are in a hurry you can get away with soaking them for less time. If you are going to use a veggie peeler to make your noodles use the zucchini cores left over and throw them in the food processor. Add the sundried tomatoes (with soaking water) and onion and process until combined and only slightly chunky. Add fresh tomato, miso, vinegar, oil, basil and chili powder and process again until smooth. Now is the time to taste and see if you want any salt or pepper. If you want add in's like marinated mushrooms, olives, or any other marinated veggies etc. it is the time to add those and just pulse slightly. I did marinated (in olive oil and balsamic) and slightly dehydrated mushrooms this time. Oh and I threw some raw olives on top. Here is a picture BEFORE I coated it in nutritional yeast.
If you let things set out on the counter as you go it will be room temp and you probably won't see the need to warm it. However you can stick it in the dehydrator for an hour if you want it warm. This makes a thick chunky sauce, if you want it really smooth just process it longer.


zUzU said...

-^..^- oh!
This looks completely AMAZING!

One of my favorite things in the world is a good red sauce with a bit of bite ... and I was thrilled to find that someone else felt the same way ... and created a recipe for it! ::Yippeeeee::

Now, one question. What is the part you mention isn't raw? (I'm really new to this and basically over the past couple of months have eaten very simply as not to goof up and run off the course.

Is it the nutritional yeast? The 'raw' olives confuse me a little, but ... I have heard of them before. I know you can get unpasteurized miso that is still teaming with enzymes ... so can you clue me in on the not raw part? ::whimper:: Just a little lost about ingredients sometimes.

Thanks bunches for sharing!
=^..^= love, zU

sarabethxvx said...

Hi Zuzu,
I love me a tangy red sauce! The items that are not raw are Balsamic Vinegar, Miso Paste (unpasteurized is not raw, however it does have lots of yummy cultures), Nutritional Yeast (also not raw but lots of b12).
I get my raw olives from the local co-op, they are sunfood nutrtion brand.
Let me know if you try the recipe

HiHoRosie said...

Yummy! I'll have to try your version next time. And olives? oh so good.