When Dan was at 105 degrees last week he loved the cannelloni which included a sun-dried tomato marinara. Of course the recipes I have seen all include at least a ¼ cup of olive oil. As those of you that know me are aware, that is simply is not going to happen at my house. I used a combination of two recipes to come up with this version. It worked fairly well, but next time I will add more sun-dried tomatoes and I will dehydrate the sauce for a couple of hours to concentrate the flavor. Here is the sauce I used tonight.
Sun-Dried Tomato Marinara
2 cups tomatoes, diced and strained of excess liquid
2 cloves garlic, smashed
½ inch fresh ginger, minced – optional but added a nice zip
1 tablespoon basil puree from the freezer
juice of ½ lime
½ Medjool date, pit removed
½ teaspoon oregano, dried
6 sun-dried tomatoes, roughly chopped
6 sun-dried tomatoes, finely diced
Combine everything except the finely diced sun-dried tomatoes. Process the sauce in your blender until it is smooth. Pour the sauce into a jar and add the remaining finely diced sun-dried tomatoes and refrigerate until needed.
If you want to use the sauce warm place in a shallow dish and warm in your dehydrator while the pizza crush and mushrooms are “cooking”. That is what I did tonight.
Nutritional Information (per tablespoon):
Amount Per Serving
Calories - 7.62
Calories From Fat (31%) - 2.39
Total Fat - 0.27g
Saturated Fat - 0.04g
Cholesterol - 0mg
Sodium - 15.88mg
Potassium - 57.98mg
Total Carbohydrates - 1.31g
Fiber - 0.3g
Protein - 0.25g
The flavor of this sauce was good, but I would like it to be more concentrated. Since I have leftover sauce I will try to concentrate the flavor by dehydrating it for a couple of hours tomorrow. I suspect that will make a big difference.
Tonight we had this on our raw pizza as well as in dehydrated Crimini mushrooms that were also topped with sun-dried tomato nut cheese I made earlier today.
Considering this was my first attempt at making raw marinara I am very pleased with the results. This was easier than I expected it to be. I can now see why I will be drying many more Roma tomatoes next year when they are in season.