I often get asked how I got started with raw foods. It all involves a TV show, my trying to make the food because it sounded so interesting, and my daughters vowing to never eat raw food again after they tasted what I made. That was a long time ago. My daughters now love the raw food I make but I will never forget the looks on their faces the night I presented my first attempt at raw.
One of the ingredients in that first dish was tomatoes. A lot of tomatoes. The dish wasn’t balanced and the acidity of the raw tomatoes overwhelmed the dish. This sauce left such an impression on me that I have been hesitant to experiment with tomato based sauces and soups, ever since.
I had four beautiful, orange heirloom tomatoes sitting on my counter that needed immediate attention. They were my replacement tomatoes given to me after I had to use my stash when Skyler met the skunk. I decided to marinate and “roast” the tomatoes in the dehydrator and add a little Brazil nut milk. The resulting soup is flavorful, satisfying and balanced. I think I am over my raw tomato sauce aversion.
- 4 Large Tomatoes, chopped
- 1/4 Mild Onion, Chopped
- 1/4 C Olive Oil
- 1 T Dried Oregano
- 1 T Dried Basil
- pinch salt and pepper
- 2 C Water
- 1/2 C Brazil Nut Milk
You will need to dehydrate the tomatoes for 6 hours. You can soak the Brazil nuts at the same time for the nut milk.
In a large bowl, combine chopped tomatoes, onion, oil, basil, oregano, salt and pepper. Let sit for 1/2 hour. Drain. Place tomatoes on tefex sheets and dehydrate for 1/2 hour at 146 degrees and then 5.5 hours @ 116 degrees. Place tomatoes, onions and 2 C water in the vitamix. Puree. Add 1/2 C Brazil nut milk, quickly blend. You can lightly heat the soup in your dehydrator.
Brazil Nut Milk
- 1 C Brazil Nuts
- 4 C Water
Soak the nuts in the water for 6 hours. Place in vitamix. Process until very well blended. Strain through cheese cloth or nutmilk bag. Will make 4 cups.