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Cherry Tomato Marinara Sauce

A wonderful way to enjoy summer cherry tomatoes from your garden, farmers market or CSA, with Ayurvedic modifications for each dosha.

Difficulty: Beginner
Servings: 1
Best Season: Summer
Dietary: Egg Free, Nut Free, Vegetarian
Ingredients
  • 2 Tbsp virgin olive oil
  • 4 garlic cloves (minced)
  • 1 medium sweet onion or red onion (diced)
  • 1/2 cup diced fresh mushrooms (optional)
  • 1 small carrot* (diced)
  • 1 Tbsp Italian seasoning spice blend**
  • 1 tsp oregano (or 2 tsp fresh)
  • 1 tsp thyme (or 2 tsp fresh)
  • pinch saffron threads (optional)
  • 1/2 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 fresh basil leaves (lightly packed, torn into small pieces)
  • 1 lb pasta of your choice
  • fresh basil (for topping (optional))
    • Italian seasoning spice blend**
  • 3 teaspoons dried oregano
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
Instructions
  1. 1
    Bring a large pot of water to a boil and cook your pasta according to the package directions.
  2. 2
    Place the cherry tomatoes in a blender and blend on low until roughly chopped. You may add 2-3 Tbsp water. Set aside.
  3. 3
    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.
  4. 4
    Add the remaining spices and sauté for 7 seconds.
  5. 5
    Add the blended tomatoes and cook for about 30 seconds. Add the ghee and cook for another 30 seconds.
  6. 6
    Add salt and black pepper to taste. Cook for another 2-3 minutes.
  7. 7
    Return the chunky sauce to the blender and blend until smooth and creamy.
  8. 8
    Place back in the pot and warm on the lowest setting. Add extra salt and black pepper to taste.
  9. 9
    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.
Read it online: https://www.bwellayurveda.com/recipe/cherry-tomato-marinara-sauce/

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