Raw Pomadoro Sauce and….BOO!
Marinara sauce, in Italy, is a seafood sauce – makes more sense with the derivation – and Neapolitan is the classic tomato. Why did the names get switched around in the US?
And, in Naples they call the classic Italian tomato sauce, salsa.
I never thought a raw version of any of the above would be tasty and that I would ever make one. But, hey ho, things change. This sauce is incredibly rich in flavor while, I assume, retaining all of the enzymes from being a live food. And, in honor of Halloween, it is nice to have something red and runny, no? This is adapted from Raw Food Made Easy for 1 or 2 People, by Jennifer Cornbleet. I didn’t have any sundried tomatoes and, as we are busting out with the last of our CSA tomatoes, I made it with entirely fresh tomatoes. Beefsteaks. However, most raw tomato sauce recipes do ask for sundried tomatoes, so I am sure, it is delicious in that saltier way.
2 C very ripe, very large organic tomatoes
1 Italian red pepper
1 Mariachi pepper
1 T fresh basil
1 tsp dried basil
1 Tbs olive oil
1 clove garlic
salt and pepper to taste
Put everything into your food processor or high speed blender, and process until smooth. Add salt and pepper to taste. If you would like to make it more like a Puttanesca, add some cayenne and/or chili. Yum!
NB – If you are using a food processor, crush the garlic into the mix. If you are using a Vitamix or Blendtec, put the tomatoes and peppers in first, then add the garlic, to make sure it gets processed.
PS – As I live in New York without much counter space, I like the short, stumpy Vitamix. I found this deal
on Amazon, with both sizes.