- 6 to 8 oz fresh or frozen raspberries (fresh is fine but you may want to freeze your berries first as freezing helps them release their juices)
- 1 T red wine vinegar
- ½ to 1 t honey
- Pinch of salt
- Black pepper to taste
- 5 T extra virgin olive oil
Wash berries and place in fine mesh strainer. Mash the berries, pushing the fruit through the strainer into a glass measuring cup until you have about ½ cup of raspberry juice and seedless puree. Discard what is left in the strainer.
Add vinegar, ½ t honey, salt, and pepper. Whisk in the olive oil. Taste. Add more honey, salt, and/or pepper to taste.
Keeps in the refrigerator for about a week.
Chef’s recipe has layers of flavor beginning with roasting the tomatoes, and then adding Indian spices. You can use any kind of tomato for this sauce but it may need to be reduced (cooked longer) if you use beefsteak tomatoes rather than paste tomatoes.
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.