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…
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
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 🙂
Giving credit where credit is due…
Thanks Jenny Ross from the Art of Raw Living Foods for this recipe 🙂
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