Why is my (RAW VEGAN) MarinaRA Sauce Recipe Raw aromatics taste too sharp.?

Raw aromatics taste too sharp.. Let the mixture rest briefly so the seasoning hydrates and the raw edges soften before serving.

(RAW VEGAN) MarinaRA Sauce Recipe

Name: (RAW VEGAN) MarinaRA Sauce Recipe
Prep time: 10 min
Total time: 15 min
Yield: Serves 4
Ingredients: 1 cup cherry tomatoes or 1 large tomato (chopped); 0.25 cup olive oil (plus more if needed for your blender!); 1 tbsp sesame oil (optional); 0.5 tsp cracked black pepper & pink Himalayan salt to taste; 3 count dates (pitted); 2.5 clove garlic (optional); 1 tbsp Dripped Out Sun-Dried Tomatoes; 1 tsp BLack to My Roots; 1 tsp THAT Herbal Remedy; 2 tbsp fresh basil (cilantro, or parsley, finely chopped); 1 cup cherry tomatoes or; 1 count tomato (chopped)

A vibrant, no-cook marinara sauce that leverages sun-dried tomatoes and fresh produce for a rich, raw vegan condiment.

15 min total

Total: 15 minActive: 10 minDifficulty: EasyYield: Serves 4

FusionCondimentNo-Cook

LineageDanielle C. Henry

Source recipe

(RAW VEGAN) MarinaRA Sauce Recipe

A vibrant, no-cook marinara sauce that leverages sun-dried tomatoes and fresh produce for a rich, raw vegan condiment.

15 min total

Total: 15 minActive: 10 minDifficulty: EasyYield: Serves 4

FusionCondimentNo-Cook

LineageDanielle C. Henry

Source recipe

Key move

Pulse all ingredients (except basil or parsley) in the blender until the blend reaches your desired consistency. This sauce tends to taste really great when you don't blend until absolutely smooth, allow for a slight texture.

Cook mode keeps your place

Larger text, ingredients in reach, and saved step progress while you cook.

Larger textIngredients in reachSaves your place

The Setup

Mixing Bowl
Chef Knife
Blender

The Mise en Place

5 of 12

Your prep station before cooking begins

Units

Sauce (0/12)

1 cupcherry tomatoes or 1 large tomato(chopped)

¼ cupsolive oil (plus more if needed for your blender!)

1 tbspsesame oil (optional)

½ tspcracked black pepper & pink Himalayan salt to taste

3 countdates(pitted)

The sauce is thicker than expected.

Add water, citrus juice, or plant milk one tablespoon at a time, blending between additions until it loosens without turning watery.

The flavor tastes flat.

Add acid and salt in small increments, then let the sauce rest for a few minutes before tasting again.

The Method

PULSE

Time-sensitive

Pulse all ingredients (except basil or parsley) in the blender until the blend reaches your desired consistency. This sauce tends to taste really great when you don't blend until absolutely smooth, allow for a slight texture.

Pitfall:

Over-processing: Blending too long will turn the sauce into a thin liquid; use short pulses to maintain a rustic, chunky texture.

Look for: the blend reaches your desired consistency.

OPTIONAL

(Optional) Fold in fresh parsley or basil, or top your sauce with it! Use as much as you’d like.

Pitfall:

Over-mixing: Aggressive stirring will break down the herb structure and release too much chlorophyll, turning the sauce bitter.

Ingredients are evenly combined with no dry pockets.

YOU

You can use this sauce as a dip, as a raw pasta sauce with zucchini noodles, on raw pizza... The opportunities are endless. You can also add crushed walnuts to make it a tomato (1 count) “meat” sauce!

Pitfall:

Over-blending: Avoid blending the walnuts into the sauce; they will lose their texture and turn the sauce into a thin, oily paste.

Step is complete as written in the recovered source method.

Collections