Sunday, June 26, 2011

Raw Spaghetti Sauce Recipe

When I was new to making raw food, I had the problem of frozen foods being watery after thawed and not being able to cook them down. I soon learned that you can make watery vegetables, like salsa, thicker by adding a few dried vegetables to it to soak up the excess liquid as it thaws. No more watery salsa!

This spaghetti sauce recipe is wonderful because it uses dried tomatoes and it's easy to get it to the consistency you want with a little practice.

  • 2 ripe tomatoes chopped (1 cup)
  • 1 cup dried tomatoes soaked for 30 minutes
  • 1 cup red bell pepper chopped
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 cloves of garlic
  • 3/4 teaspoon salt
  • Black or cayenne pepper (optional)
In a food processor, process all ingredients until they are smooth. The spaghetti sauce will last in the refrigerator for 3 days. If the sauce is too thick, soak the dried tomatoes longer. You may adjust the sauce to your desired taste. If the sauce is too thin, soak the dried tomatoes for only 10 minutes before adding.

For more easy raw food recipes visit:
Raw Food Recipes for Kids!

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