Recipe Directions

  • 1. Place all raw tomato sauce recipe ingredients into food processor.
  • 2. Pulse briefly to incorporate all tomato sauce ingredients. (Do not over-process, it's nice to leave this raw recipe a bit chunky.)
  • 3. Serve.
  • 4. Store leftover raw tomato sauce in the fridge.

The Rawtarian's Thoughts

By The Rawtarian

I love using this raw tomato sauce recipe as a raw pizza sauce, spaghetti sauce and more! Serve as a raw spaghetti sauce over raw zucchini noodles, chopped cabbage as noodles or raw kelp noodles. This raw tomato sauce recipe can also be used as a raw pizza sauce on top of a raw pizza crust.

This recipe keeps well in the fridge for up to three days.

The sun-dried tomatoes will make or break this recipe. They need to be chopped a bit and soaked in oil to soften them. (I generally always store my sun-dried tomato slices in extra virgin olive oil in a jar in the fridge. It's easiest if they are chopped before soaking in oil, too.)

This is a small batch. However, the flavour of this raw tomato sauce recipe is so strong (thanks to the sundried tomatoes) that a little sauce goes a long way.

 

Recipe Photos

Nutrition Facts

Nutritional score: 76 out of 100
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is low in Fat, and Sodium.
  • This recipe is a noteworthy source of Iron, and Vitamin C.

Amounts per 65 g (2 oz) suggested serving

NameAmount% Daily
Calories 132 5 %
Protein 2.4 g 4 %
Fat 11 g 13 %
Carbohydrates 9 g 3 %
Dietary Fiber 2 g 6 %
Calcium 20 mg 2 %
Iron 1.5 mg 12 %
Sodium 341 mg 15 %
Source: USDA

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Comments and Reviews

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17 votes
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Hi Andrea, you can just let sit at room temp for an hour or so - that'll take the chill off. Also, if you aren't using much sauce it's not really a big deal for temperature. I don't normally heat mine up in a dehydrator even though I own one

16 votes
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Hi, and thank you for that response. I did try this recipe and enjoyed it, thank you. I did have a question though about the sundried tomatoes. I did as you said and soaked them for more than six hours in olive oil, and they were still hard as rocks. Is there a particular brand I should be using? I also chopped them up before soaking them, and used a food processor for this.

14 votes
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Hi Andrea, you can buy presoaked, it is easier

13 votes
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Thanks for the delicious recipe. I really enjoyed it. I just started eating raw & this has lots of flavor. Thanks

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My pleasure Maggie. Thanks for letting me know that you enjoyed it :)

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Hi, and thank you so much for this recipe that looks so yummy. I have one question. How long do you recommend that the dried tomatoes be soaked in the olive oil?

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Hi Christen, most of the tomatoes I've been using have been soaking for ages. But I think if you soak for at least 6 hours you should be good.

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Ideally they would be soaked longer though - like days

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