Serves: 3
Total Calories: 61
Yield: 1 cup

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)

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

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
sweet tahini mayonnaise
guacamole
mock sour cream and chive dip
olive tapenade
zucchini hummus
not tuna pâté
walnut pâté
sunflower seed–herb pâté
marinara sauce
mock peanut sauce
salsa
mango salsa
almond butter
pesto