Marinara:
1 cup sun dried tomatoes
4 Roma-style fresh tomatoes
12 cherry tomatoes
4-6 cloves fresh garlic
1 Tbsp nama shoyu (soy sauce)
1/2 onion
2 Tbsp olive oil
2 Tbsp raw agave nectar (or maple syrup)
juice of one lemon
4 Tbsp fresh basil
2 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Puree in high speed blender. Pour desired amount over kelp noodles (or favorite raw noodle.) Sprinkle with prepared raw parmesan.
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