Marinara with Pasta

By Kristen’s Raw
Yield 3 cups

Ingredients:

The Sauce:

• 4 – 5 medium tomatoes, cut in quarters (seed 3 of them)
• 1 cup sun-dried tomatoes, soaked for 1 hour, drained and chopped
• 1/3 cup yellow or red onion, chopped
• 1/4 cup fresh basil
• 2 tablespoons apple cider vinegar
• 2 tablespoons tamari, wheat-free
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1 clove garlic
• 1 tablespoons Italian seasoning
• 5 kalamata olives, pitted and chopped

The Pasta:

• 5 zucchini, spiralized

Method:

1. Place all of the sauce ingredients in a food processor (or blender) and pulse until pureed/chopped. Don’t process too long; the sauce is best when it’s chunky.
2. Serve this on top of the zucchini pasta.