Caroline’s Raw Marinara Sauce

This was one of the first recipes I created as a raw food chef. It was a recipe that I could eat if I was raw and could also heat it up and bung it on some pasta for my son. It’s extremely versatile. And can be used in lasagne, soups, on meatballs I use mine as the sauce for my raw pizza.

Ingredients

1 cup fresh chopped toms

1/2 cup sundried toms

4 Tbs cold pressed olive oil

1 tsp oregano

3 Medjool dates

1/4 tsp sea salt

1 Tbs lecithin (optional) 

Method

Bosh it all into a blender and schoosh (technical term).

Done.

Will last in the fridge for about a week and will freeze for 3 months.