I recently tried a marinara recipe from Jennifer Cornbleet's recipe book (Raw Food Made Easy for 1 or 2 People) and I am sharing it with you in this post. While eating this delicious marinara sauce and taking in all of the wonderful flavors, I was thinking that this sauce tasted like slow cooked marinara sauce, only better. This uncooked marinara sauce is packed with flavor and is a winner in my book. I served it over zucchini noodles, that I made by using a vegetable peeler. Give it a try!
1 ripe tomato, chopped (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil packed
1/2 red bell pepper, chopped (about 1/2)
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh basil, or 1 teaspoon dried
1/2 teaspoon dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon plus 1/8 teaspoon salt
Dash black pepper (optional)
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator. Marinara sauce will keep for three days.