View Full Version : Marinara sauce WITHOUT fresh tomatoes?
01-28-2010, 09:49 AM
I HATE raw tomatoes! YUCK! I wish I liked them, I just DON'T! I liked them cooked, so I used to roast them, but what I really want is marinara sauce for my "pasta". All the recipes I can find for it call for fresh tomatoes along with sundried :(. I hoped all the strong flavoured stuff in the recipes would mask the raw tomato flavour, but I can still taste it. I really liked cooked tomato sauce and want to have it raw but I have to find a recipe that doesn't use raw tomatoes. I've tried searching here and on google but so far everything I can find calls for some fresh tomatoes. Does anyone have a recipe that only used sundried tomatoes or can point me in the direction of one?
01-28-2010, 12:18 PM
I use mostly sundried tomatoes. I think any marinara recipe would be good using only sundried tomatoes. Add enough of the soaking water to blend, and the rest of the ingredients as usual. I typically throw in a date, splash of olive oil, clove of garlic, 1/2 to 1 teaspoon each of oregano and basil, salt and pepper, 1-2 teaspoons each of apple cider vinegar and agave, maybe a little chopped red onion or shallot. Blend until smooth. Taste test for adjustments. Works every time. :)
01-28-2010, 12:51 PM
I feel your pain. I haven't been able to do raw marinara (other than one time), because I can't stand sundried tomatoes. That one time was how I figured out I didn't like them. :/
01-28-2010, 01:04 PM
how about sundried tomatoes + red peppers? i dont like tomatoes, even cooked tomatoes. so i made a red pepper sauce for pizza once... its a bit watery though but maybe the tomato marinara is too, dunno. you might try the red peppers though. or just make pesto for your "pasta" instead :)
01-28-2010, 01:25 PM
I'm not crazy about marinara sauce plain, but if I mix it with noodles made from yellow summer squash, top with chopped olives and marinated mushrooms, then put the entire dish in the dehydrater at 115 for an hour or two, until the noodles are warm and wilted, and the water from the sauce has dried up, that makes it every bit as good as SAD spaghetti.
01-28-2010, 01:31 PM
Hmmmm, ok I guess I'll play around with it until I get the proportions I like. And I never thought to try "cooking" it in the dehydrator! What a great idea! It's like learning how to cook all over again :p
01-28-2010, 01:49 PM
For a noodle dish with no tomatoes, try dehydrater "cooking" with yellow summer squash noodles and a cashew or macadamia "alfredo" sauce. You can use Italian seasonings in the white sauce, or for a different twist, add nutritional yeast with a pinch of chili powder to make "macaroni and cheese".
01-28-2010, 01:53 PM
Try it with tomatillos instead?
01-28-2010, 03:17 PM
I don't think tomatillos taste anything like tomatoes; raw, dried, or cooked.
I've accidentally made "marinara" before by adding beets to sauces that did not contain any tomatoes whatsoever.
Like, it tasted JUST like marinara to me.*
I believe marinara made for those with tomato allergies is also made with beets. Red pepper is a good idea, too.
FYI, I have found ACV to accentuate the "cooked" flavor in tomatoes.
*I think it was some mix of hemp seeds, nutritional yeast, basil, oregano, cayenne, tumeric, Celtic salt, lemon, beet, and olive oil.
01-28-2010, 03:18 PM
i dont like raw tomatoes either but i just add a packet of stevia to my sauces and they are palatable...adding stevia for me is the only way i will even look twice at a raw tomato. I also find when i drink a lot of lemon water I crave tomatos... they support liver function and lemon is a liver detoxifier. Might make the raw tomato sauce more appealing
01-28-2010, 03:46 PM
I feel your pain. I haven't been able to do raw marinara (other than one time), because I can't stand sundried tomatoes. That one time was how I figured out I didn't like them. :/ You can easily make the sauce without sundried tomatoes. I use to think I needed them, but find just tomatoes, garlic, and olive oil work great. You can add extra spices like cayenne or salt.
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