Ingredients

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

Recipe Directions

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.

Variations:

- 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.

Eecho's Thoughts

By eecho

This recipe is just enough to top one or maybe two pasta dishes, so you don't have to worry about saving extra. The picture is the whole thing over 1 peeled and spiralized zucchini.

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Comments

Top voted

eecho

Mar 28, 2012

13 votes
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I used this spiralizer. It works very well. First I peeled the zucchini. You can leave on the skin, but it makes the noodles with it a bit crunchier. I hope you have fun with it!

Bella Brown

Mar 28, 2012

12 votes
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This looks amazing! I am curious, what did you use for the noodles both to cut them but also which veggie? They look awesome! Cannot wait to try this soon!

May 02, 2012

11 votes
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rebeccaj's Review

Marinara sauce
5
5 out of 5

Thanks for this recipe--I like that it is quick and easy, and calls for ingredients that I'm likely to have on hand.

Next time I'll use less salt, and I'll omit onion (I used it to sub for garlic). Also, I used Italian seasoning instead of oregano and basil; it was ok, but I think I'll try it your way next time--it came out a little strong. I used my vitamix instead of a food processor, for easier cleanup; it worked fine.

All

justagirl

Jul 03, 2012

10 votes
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Hi, The sauce looks delish. I made it but juiced some tomato as well to make it a bit runnier rather just adding extra water. Also, I ran across "raw kelp noodles" called Sea Tangle which helps satisfy my craving for a regular noodle and they are of course very healthy for you without the fishy taste/smell.

RawTexan

May 08, 2012

9 votes
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I loved this recipe and found that it is even better the next day if I let the "pasta" soak overnight in the marinara sauce. I agreen about the garlic being a little strong for me, but it tasted great.

May 02, 2012

11 votes
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rebeccaj's Review

Marinara sauce
5
5 out of 5

Thanks for this recipe--I like that it is quick and easy, and calls for ingredients that I'm likely to have on hand.

Next time I'll use less salt, and I'll omit onion (I used it to sub for garlic). Also, I used Italian seasoning instead of oregano and basil; it was ok, but I think I'll try it your way next time--it came out a little strong. I used my vitamix instead of a food processor, for easier cleanup; it worked fine.

Top Voted

eecho

Mar 28, 2012

13 votes
+
Vote up!
-
Vote down!

I used this spiralizer. It works very well. First I peeled the zucchini. You can leave on the skin, but it makes the noodles with it a bit crunchier. I hope you have fun with it!

Top Voted

Bella Brown

Mar 28, 2012

9 votes
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Vote down!

Oops, sorry just clicked on the picture and saw it said zucchini! Did you use a mandolin or a spiral cutter for them? They look so scrumptious!

Bella Brown

Mar 28, 2012

12 votes
+
Vote up!
-
Vote down!

This looks amazing! I am curious, what did you use for the noodles both to cut them but also which veggie? They look awesome! Cannot wait to try this soon!

Top Voted

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