Good pasta sauce? Here is what I have

[cassidy]

What is your fav. pasta sauce...
I want to make some tonight
Thanks!

[cassidy]

OH! I guess I didn't list what I have.... I can always go to the store though!

[Bobbie]

Shazzie's ragu

2 tomatoes, 12 sundried tomatoes, 2 tablespoons olive oil, 1 clove garlic, lemon juice, 1 apple, 1 date, salt. blend
add half a bunch of fresh basil, half the amount of fresh oregano, blend until you have a sauce with green flecks.

It's actually 1/2 an apple I think. I'm writing the recipe from memory because I've lost my books. It's the one in Shazzie's book Detox Your World, if anyone has it and can write it? Please?

[Davylp25]

I cant imagine an apple in tomato sauce... So strange.. LOL... gotta try this.

[Vegan Princess]

I really liked Alissa's marinara...but it called for 4 cloves of garlic which was WAY too much for me. I'll try 1 next time and add more as needed.

[Bobbie]

I cant imagine an apple in tomato sauce... So strange.. LOL... gotta try this.

I thought that too, I was surprised that it turned out nice.
Victoria Boutenko (www.rawfamily.com) says that to taste great, a food has to contain a balance of all 5 tastes - sweet, sour, salty, spicy, bitter, and if all these tastes are present, it will really excite your tastebuds and taste good to you. So perhaps that explains it. Sweet - apple, Sour - lemon juice, Spicy - garlic, Salty - salt, Bitter - ?

[Rawkinlocs]

I thought that too, I was surprised that it turned out nice.
Victoria Boutenko (www.rawfamily.com) says that to taste great, a food has to contain a balance of all 5 tastes - sweet, sour, salty, spicy, bitter, and if all these tastes are present, it will really excite your tastebuds and taste good to you. So perhaps that explains it. Sweet - apple, Sour - lemon juice, Spicy - garlic, Salty - salt, Bitter - ?


The herbs would probably be the "bitter". I try to incorporate Victoria's idea about the 5 flavors into most of the recipes I prepare. Sometimes I'll try a recipe that is very savory and I'll think to myself, "It's good...but just a little bit of something sweet would really bring it out!" and it usually does. Also when I make my sweet treats, I have to add a little sea salt to really balance those out too.

But as far as sauces go, I like marinara, but sometimes it's a little too heavy for me (I think it may be the sundried tomatoes) but if you want a really light sauce, try Carmel's Pomadora Sauce! It's not thick... but it's really, REALLY good! I think it's the fresh basil that really brings it out. The recipe doesn't call for it, but (keeping in mind the 5-flavors "rule") I add some agave to it.


3 or 4 large ripe tomatoes diced quite small -make sure you use ripe, yummy tomatoes!
1/2 c. (I used about 1/4 c.) olive oil
2 t fresh minced or ground garlic
sweet onion diced (to taste)
¼ - ½ tsp. each of oregano, basil, thyme & rosemary (or 1-2 tsp. of Italian Seasoning)
Celtic Sea Salt to taste

Mix in a bowl and cover; you can also pulse quickly in the food processor if you don’t want it too chunky. Fresh basil is yummy in this. Let the sauce sit at room temperature 3-5 hours. Serve over zucchini angel hair pasta.

[JEN]

I made Carmella's Pad Thai and it is out of this world!!! The sause is soooo delicious. Im gonna be making it again this week. Its super easy too.

http://rawfoodtalk.com/forum/showthread.php?t=21154&highlight=thai+recipe