Tomato Marinara Sauce Recipe

By vdub

Ingredients

• 3-4 Tomatoes
• 1/2 c Sun-dried Tomatoes
• 1/2 Red Pepper
• 1/4 Onion
• 1 Jalapeno
• 1 T Olive Oil
• 1 Garlic clove
• 1 T Agave
• 1 T Apple Cider Vinegar
• 1 T fresh Oregano & Basil (1-2 t dried)
• 1 t Salt
• Dash Cayenne (to taste)

Details

Servings 1
Adapted from robinskey.com

Preparation

Step 1

Place all of the ingredients into the food processor and process all together until you get a chunky-fine consistency. If you like it extra chunky you can leave out half or more of the tomatoes on the initial processing and then add when the rest is almost done and pulse chop them in, until it’s as thick or chunky as you like it.
If you do not have a food processor this recipe can be made with a blender. It will just be a finer sauce, more pureed, but I have made it many times in a blender and its just as delicious done this way, and perhaps even quicker to make.
Sauce will keep for 1-2 weeks refrigerated.

It’s delicious on pizza, in lasagna and served over spiralized zucchini noodles.