Can you share --what does NOT work for you in a raw marinara recipe? That info it will help screen out the kinds of recipes--you don't care for?
I make raw marinara all the time, but before I post I will stand by for your reply
Okay! That's helpful to know. I relate to the acidity. I use these ingredients in mine-- to taste.
Raw tomatoes --4-6
Soaked cashews (less than 1/4 cup)
Sundried tomatoes--less than 1/4 cup
Fresh parsley --sprig
Cold pressed olive oil
Soaked dates (approx 3-4
It's a bit a creamier and slightly sweet --so not super tangy. The sun-dried tomatoes--soaked cashews and soaked dates kind of cut down on the acid. Hope this helps!
Do you sun-dry your own tomatoes, or do you buy them sun-dried? And how would it taste without the oil, keeping it more in line with 80-10-10? Just curious, because I tried to make a marinara (failed horribly, lol) and it was different to this recipe, which seems delicious. However, I am strict 80-10-10 right now and wanting to not use oil...which would make any marinara more palatable - the oil, for my taste buds anyway.
Thanks in advance for your assistance/feedback.
Kayte/Laura… please omit fat/s; onion (green onions compatible with 801010) and salt. see how you can work with that …
Hi Laura...I am the same as you. I finally put together something that tastes yummy... to me anyway.
handful Sun dried tomatoes
Fresh oregano, basil, parsley..I put a lot in.
1/4-1/2 of a beet
I find that that the beet makes it chunky and not watery. The mango makes it sweet. And the herbs make it taste like a rich meat sauce. I have served it several times to my meat eating friends and they love it. Good luck!
It depends on how much I am making...start with 3-4 raw tomatoes...and then keep tasting it until you have reached the taste and consistency that you want. i also play with the sun dried tomatoes as well.