Friday, January 22, 2010

Marinara sauce

Courtesy of Gone Raw

Servings: 2

  • 1 ripe tomato
  • 1/2 cup sun-dried tomatoes, soaked or oil-packed
  • 1/2 red bell pepper, chopped (about 1/2 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh basil, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed garlic (1 clove)
  • 1/4 teaspoon plus 1/8 teaspoon salt (or to taste)
  • Dash black pepper (optional)
  • Dash cayenne

Place all 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. Keeps for three days in the fridge.

- For puttanesca sauce, increase the cayenne to 1/8 teaspoon. Stir 2 tablespoons thinly sliced black olives into the finished sauce

- For Middle Eastern Marinara Sauce, Adda dash of black pepper, ground cardamom, ground cinnamon, and ground cumin

Note: Its not necessary to soak the dried tomatoes. In the picture they are not soaked, and the sauce still comes out great. However, if you soak them it might be more fluid if you like it that way.