Recipes > Raw Marinara
This basic sauce combines the freshness of raw tomatoes, bell peppers and, herbs, and a touch of apples for sweetness. Remember, with raw sauces in general, the better quality the vegetables, the better the sauce will be. This is a great dish to make when tomatoes are in season and at their peak of ripeness.
Chad Sarno
- Serves: 2 cups
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 30,805
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Marinara Sauce
- 1/3 cup soaked sun–dried tomatoes
- 3 cloves garlic
- 1/4 tsp chile flake
- water to blend (optional—use soaking water from the sun–dried tomatoes)
- 2 1/2 tbsp olive oil
- 1 1/2 cups red bell peppers, chopped
- 1 cup fresh tomatoes, chopped
- 1/2 cup apple, chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh basil
Method
First, gather and prepare your mise en place.
To prepare the sauce, in a high–speed blender, add the sun–dried tomatoes, garlic, chile flake, olive oil and water and blend to a smooth paste.
Next, add the bell peppers, fresh tomatoes, apples and blend until smooth. Season with sea salt and freshly ground black pepper.
Once seasoned, add the basil and pulse to combine.
4 Comments
-
How long can this sauce stay in the fridge? -
Hello Liana - this recipe will last about 5 days in the refrigerator. Alternatively if you know you will be making more than you will consume, you can freeze it. Just keep in mind that seasoning may need to be adjusted once defrosted. - Chad -
Can I leave out the oil...or can you recommend a sub for the 2 1/2 T oil? -
Hi Carol, You certainly can omit the olive oil. Just keep in mind, you may need a bit more water to get the blender moving properly, and the final texture and richness will be altered a bit, but not enough to dismiss this recipe! You could also play around with using a bit of apple sauce in its place. Cheers, Sandy
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