The Best Pasta Sauce You've Ever Had
Makes 1 cup (2 servings)
I got this from the book “Raw Food Made Easy” by Jennifer Cornbleet. It truly tastes better than any bought or cooked marinara or pasta sauce. Put it on pasta, pizza, even use it as a salad dressing if you’re feeling adventurous!
Ingredients
- 1 ripe tomato, remove seeds and chop
- ½ cup sundried tomatoes (soaked or oil-packed
- ½ red bell pepper, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, minced
- 1 teaspoon dried oregano
- 1 clove garlic, crushed
Preparation
Blend all ingredients in a food processor (using the S blade) or in a very powerful blender. Enjoy!
Comments
humanimal writes: (September 16, 2007)
That looks fantastic! and the use of no salt is a such a plus :)
humanimal writes: (September 16, 2007)
That looks fantastic! and the use of no salt is a such a plus :)
Eden writes: (September 16, 2007)
Thanks! I grew up eating lots of sodium, and I’m trying to cut down. One of the reasons I love this recipe is that it doesn’t taste “salt-less” but it is!
lstorz writes: (January 17, 2008)
Definitely lives up to its name—this was the best and the simplest sauce.
jparamax writes: (February 28, 2008)
Delish! I just had this over some zucchini. Very easy; very yum! Thanks for posting.
iluvbroccoli writes: (March 28, 2008)
how do you make it so less water gathers at the bottom? i removed the seeds from the tomato, and this sauce is wonderful, but after sitting on the pasta, i still get a watery bottom :(
iluvbroccoli writes: (March 28, 2008)
oh and i used the recipe from her book, i just went to a class of hers, she has some really good really EASY recipes!
VirtuousWife writes: (April 11, 2008)
This was wonderful. We had it tonight for dinner over spiraled zucchini and just loved it!
Sweta writes: (May 18, 2008)
To iluvbroccoli: Zucchini seems to sweat water after being cut up. The excess water may be from that.
heidatrubador writes: (July 13, 2008)
Mmmm, just had this over a huge serving of salad. Really satisfying, and I just cut everything up real small, as I have no blender or food processor. Still works very well.
Log in to discuss this recipe. No account yet? Sign up here.