marinara sauce


Serves: 3
Total Calories: 61
Yield: 1 cup

Ingredients

1/2 cup chopped tomato
1/2 cup sun-dried tomato, soaked or oil-packed
1/2 red bell pepper, chopped
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon crushed garlic
1/4 teaspoon plus 1/8 teaspoon salt
dash cayenne
dash ground pepper (optional)

Directions:

Equipment:
cutting board
serrated knife, 5-inch
chef’s knife, 8-inch
measuring cups
measuring spoons
garlic press
food processor
rubber spatula

Put all the ingredients in a food processor fitted with the S blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 3 days.

Middle Eastern Marinara Sauce: Include the optional ground pepper and add a dash of ground cardamom, ground cinnamon, and ground cumin.

Puttanesca Sauce: Increase the cayenne to 1/8 teaspoon. Stir 2 tablespoons of thinly sliced black olives into the finished sauce.

Nutritional Facts:

Serves: 3
Total Calories: 61
Calories from Fat: 40

This marinara sauce recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.




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