Wonderful way to enjoy summer cherry tomatoes from your garden, farmers market or CSA.
Cherry Tomato Marinara Sauce with Ayurvedic Modifications PRINT RECIPE
- 2 Tbsp. virgin olive oil
- 4 garlic cloves, minced
- 1 medium sweet onion or red onion, diced
- ½ cup diced fresh mushrooms (optional)
- 1small carrot, diced*
- 1 Tbsp. Italian Seasoning Spice Blend **
- 1 tsp. oregano (or 2 tsp. fresh oregano)
- 1 tsp. Thyme (or 2 tsp fresh thyme)
- pinch of saffron thread (optional)
- ½ tsp Doshic Spice Blend
- 4 cups cherry tomatoes, quartered (2 pints or 1 quart)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 Tbsp. ghee (or olive oil)
- 1/4 cup lightly packed fresh basil leaves, torn into small pieces
- 1 lb pasta of your choice
- Fresh basil for topping -optional
- Start to boil a large pot of water to cook your pasta, when water is boiling, cook pasta according to directions on package.
- Take cherry tomatoes and place in a blender, and blend on low until it is roughly chopped. May add 2-3 TBSP water. Set aside.
- In a medium size pot, heat olive oil over medium-low heat. Add the garlic and onions, and sauté 1 minute or until fragrant but not turning brown. Add diced mushrooms and carrots and sauté until carrots are soft.
- Add remaining spices and sauté for 7 seconds.
- Add the blended cherry tomatoes to pot and cook for about 30 seconds. Then add ghee and cook for another 30 seconds.
- Add salt and black pepper to taste.
- Cook cherry tomato marinara sauce for another 2-3 minutes.
- Then take the chunky tomato marinara sauce and place it in the blender. Blend until it is smooth and creamy.
- Place back into pot and warm up on lowest setting. Add extra salt and black pepper to taste.
- Ready to serve over your favorite pasta.
- Sprinkle with torn basil before serving.
* Add additional fresh vegetables such as diced zucchini, bell peppers, greens such as spinach. Saute them in a separate pan in olive oil and Italian Seasoning Spice Blend, then add to the finished Cherry Tomato Marinara sauce (step 9)
** Italian Seasoning Spice Blend Recipe
- 3 teaspoons dried oregano
- 2 teaspoon dried marjoram
- 2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- Mix all ingredients together and enjoy.
- Store in an airtight container and store in a dark and dry environment, such as your pantry. Dried spices will last up to 1 year depending on storing conditions. Best to make smaller quantities to ensure freshness.
Vata and Kapha: may add ½ -1 teaspoon of chili peppers
Pitta: add 1 teaspoon of dried parsley and 1/2 teaspoon of dried peppermint