This is great to whiz up for a zucchini pasta – today though I am using this marinara sauce in some flax seed crackers… nom nom nom…

Ingredients:

6 Roma tomatoes, chopped roughly

1/2 cup extra virgin olive oil

6 sun-dried tomato halves

1 Tbsp. agave nectar

6 large basil leaves

2 garlic cloves

2 Tbsp. Italian herbs

pinch of sea salt

Method:

In a blender or food processor, blend all ingredients together until smooth and creamy.

Use immediately or store in fridge for up to 3 days.

I am using half in my flax crackers and half goes into the fridge for zucchini pasta tomorrow 🙂

Ally x

Giving credit where credit is due…

Thanks Jenny Ross from the Art of Raw Living Foods for this recipe 🙂