2 teaspoons sea salt
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon roughly chopped fresh oregano
2 teaspoons fresh thyme
2 teaspoons fresh minced rosemary, optional
2 teaspoons agave nectar, or sweetener of choice
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons minced sage, optional
1/4 teaspoon crushed red pepper flakes
1. Preheat the oven to 450°F. Place the olive oil, wine, tomatoes, onion, garlic, fennel, if using, 1 teaspoon sea salt, and ground black pepper in a large casserole dish and stir well. Place in the oven and roast for 15 minutes.
2. Place the contents of the casserole dish in a blender, blend until smooth, and transfer to a large pot over medium high heat.
3. Add the remaining ingredients, including the remaining salt, and cook for 5 minutes, stirring frequently.
Ravioli with Sun Dried Tomato Sauce
Here is an out-of-the-box version of the Italian staple. Using thinly sliced zucchini, beets, turnips, or watermelon radish as the ‘pasta’, and a raw cheese filling of cashews and pine nuts, a magical dish is born. Serve as an appetizer before you feast on Tempeh Neatballs.
Makes 18 ravioli with filling and sauce left over
2 medium zucchini
Chiffonade basil or finely chopped flat-leaf parsley
Diced black or kalamata olives
Notta Ricotta Filling
3/4 cups raw cashews or macadamia nuts
1/4 cup pinenuts
3 tablespoons water
1 tablespoon freshly squeezed lemon juice