A wonderful way to enjoy summer cherry tomatoes from your garden, farmers market or CSA, with Ayurvedic modifications for each dosha.
Cherry Tomato Marinara Sauce
Ingredients
Italian seasoning spice blend**
Instructions
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Bring a large pot of water to a boil and cook your pasta according to the package directions.
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Place the cherry tomatoes in a blender and blend on low until roughly chopped. You may add 2-3 Tbsp water. Set aside.
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In a medium pot, heat the olive oil over medium-low heat. Add the garlic and onions and sauté 1 minute, until fragrant but not browning. Add the mushrooms and carrots and sauté until the carrots are soft.
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Add the remaining spices and sauté for 7 seconds.
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Add the blended tomatoes and cook for about 30 seconds. Add the ghee and cook for another 30 seconds.
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Add salt and black pepper to taste. Cook for another 2-3 minutes.
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Return the chunky sauce to the blender and blend until smooth and creamy.
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Place back in the pot and warm on the lowest setting. Add extra salt and black pepper to taste.
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Serve over your favorite pasta, sprinkled with torn basil.
Note
- *Add additional fresh vegetables such as diced zucchini, bell peppers, or greens such as spinach. Sauté them in a separate pan in olive oil and Italian seasoning, then add to the finished sauce.
- **Italian seasoning: mix all the ingredients together and store in an airtight container in a dark, dry place such as your pantry. Dried spices last up to 1 year depending on storage; best to make small quantities for freshness.
- Doshic variations: vata and kapha may add 1/2-1 teaspoon of chili peppers. Pitta: add 1 teaspoon of dried parsley and 1/2 teaspoon of dried peppermint.
