Author: Rachel Gutierrez
Prep time: 40 mins
Total time: 40 mins
- ~~Sun Dried Tomato Marinara:
- ½ cup sun-dried tomatoes
- 1 Medjool date, pitted and chopped
- 1 cup hot water
- 2 cups ripe tomatoes (I used a combination of vine-ripened and cherry tomatoes)
- ½ cup fresh basil
- 1 clove garlic
- ¼ tsp. sea salt
- red chili pepper flakes, to taste
- 2 Tbs. extra virgin olive oil
- Soak the date and sun-dried tomatoes in hot water for at least 30 minutes.
- Roughly chop the ripe tomatoes, basil, and garlic and add them to your food processor. When the sun-dried tomatoes and date have softened, drain them from the soaking water and add them to the processor along with the salt and red chili pepper flakes. (You may want to reserve some of the soaking water if you prefer a thinner sauce or if you want to add it to the noodles later). Blend well until you’ve reached the desired consistency, then slowly add the olive oil in a steady stream while the food processor is running.
- Serve immediately or store in the refrigerator in an airtight container for a few days. If not using right away, be sure to stir the sauce before you plan to use it as the olive oil tends to settle on the top.
- To serve: place prepared noodles of choice in a large bowl (The noodles don’t have to be gluten-free, but some of my favorite GF versions are rice noodles, kelp noodles, and zucchini spirals). Pour marinara on top (adding reserved soaking water, if needed) and toss the noodles until completely coated by the sauce. Top with any other toppings, such as olives, capers, sliced basil, etc. Enjoy!