Tomato Broth and Marinara Sauce
10 tomatoes, peeled and seeded (tutorial on how to do this)
1 jalapeno, seeded and diced
1/2 zucchini, cut in large chunks
3 small peppers (I used 1 green, 1 red, and 1 orange, but use what you have. If you're just using one type, I would go with red for the sweet flavor), seeded and cut in large chunks
2 Tbsp. olive oil
1 Tbsp. agave nectar
1 Tbsp dried oregano
1 1/2 tsp. sea salt
1 handful fresh basil, diced
- Place your tomatoes and vegetables in a glass baking dish.
- In a small bowl, stir the olive oil, agave nectar, oregano, sea salt, and basil together. Pour over the vegetables and toss to coat.
- Bake at 450 for an hour. The tomatoes will give off their juices while they bake so you end up with a dish of roasted vegetables and cooking liquid.
- Puree the vegetables and liquid in a blender/food processor in batches. Once you have it all blended, put a strainer over a large bowl or pot. Pour the blended vegetables over the strainer so the liquid goes into the pot. You'll end up with about 3-4 cups of broth in your pot. You can drink that simply as broth or read on to see how to make the Shrimp Rice Noodle Soup in the photo. The sauce that's left in the strainer will give you about 2 cups of marinara sauce, which you can refrigerate or freeze for later.
Shrimp Rice Noodle Soup
raw shrimp, tails peeled
This is a simple recipe. Making the broth is the hard part. Once you've done that, the rest is easy.
- Cook rice noodles and drain the liquid. Set aside.
- Heat the tomato broth in a pot over medium-high heat. Add the raw shrimp and cook 2-3 minutes, until the shrimp turn pink.
- Add the cooked noodles and cilantro. Serve hot.
Find the original recipe at The Daily Dietribe.