Living Rawesome Day #108 Tomato Torta with Pesto and Macadamia Ricotta pg. 106
November 10, 2009
Tonight was the night for the entire recipe. I made the Tomato-Ginger Sauce to complete the entire recipe.
Ingredients
1 cup sun-dried tomatoes, soaked at least 1 hour
1/2 roma tomato
1/4 shallot
1 T lemon juice
1/2 cup olive oil
1 t agave
1 t sea salt
1/4 cup ginger juice
pinch of hot pepper flakes ( I omitted)
I made this recipe in the Vitamix. It came out very smooth and delicious. Sun-dried tomato sauces are always very thick but filling on zuke spaghetti, or lasagna. We didn’t eat it tonight, we were too full from our big lunch we ate after the gym. Tomorrow it will be made for us and we can eat it as is, or pop it in the dehydrator.
The ricotta and the pesto were both very thick from being in the refrigerator. I would suggest if you are going to make it do it all in one day. It will be easier to spread. I just separated the cheese with my fingers, it did get softer from the warmth of my hands. I don’t mind the consistency. Ricotta is pretty thick anyway.
I keep eating the truffles. I think Sebastian and I are going to eat all of them. They are so delicious. Just what I need for my afternoon sweet fix.
“It’s so beautifully arranged on the plate — you know someone’s fingers have been all over it.” — Julia Childs