Fresh raw plum sauce with Asian seasonings

FPlum juice and sun-dried tomatoes blended with a touch of ginger make a sauce of a brilliant color for an Asian salad, vegan cutlet, or shrimp.

Plum GirlIngredients for about one cup:

1 cup of tomatoes, cherry, plum, or large chopped
1/2 cup sun-dried tomatoes
1/4 cup of plum juice (I used 4 ice cubes of juice I had made myself)
1/8 cup of apple juice
1/8 cup sesame oil
2 Tbs. unpasteurized soy sauce or nama shoyu
1 Tbs. rice vinegar
crushed garlic to taste (I used about 1/2 tsp.)
2 tsp. ginger
1 tsp. sweetener (I used maple syrup, which was wonderful, but you could also use softened date or raisin for a similar Earthy sweetness)
Cayenne (we spiced it with nearly 1/4 tsp.)

I began by chopping the sun-dried tomatoes in the food processor, then gradually added all the other ingredients. I let the flavors blend in a bowl for about 45 minutes before dinner (and couldn't stop tasting it!) The color is wonderful and the taste got lots of compliments. You can strain the tomato seeds out of the finished sauce, but we left them in and did not notice them when combined with the rest of the meal.


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