Yield: 1 cup, 2 servings
This tastes like the best slow-simmered tomato sauce you’ve ever had.
- 1 ripe tomato, chopped (about 1⁄2 cup)
- 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
- Dash black pepper (optional)
- Dash cayenne
- cutting board
- serrated knife, 5-inch
- chef’s knife, 8-inch
- measuring cups
- measuring spoons
- garlic press
- food processor
- rubber spatula
Place all the 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. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.
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: Add a dash of black pepper, ground cardamom, ground cinnamon, and ground cumin.
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