THIS BASIC RAW MARINARA DEMANDS nothing more than the use of your blender, but it tastes as if it’s been simmering on a stove top. What gives the recipe such depth is the addition of sun-dried tomatoes. I make a lot of the marinara at once, then freeze it in small batches so that I can use it on a moment’s notice.
MAKES 2 CUPS SAUCE
2 cups chopped Jersey or Roma tomatoes
1 cup chopped sun-dried tomatoes, hydrated in water and then drained
¼ teaspoon sea salt
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
2 tablespoons fresh oregano, or 1 teaspoon dried
¼ cup chopped fresh basil, or 2 teaspoons dried
Blend all the ingredients with 1 tablespoon of water in a high-speed blender or food processor until totally smooth. Store in the fridge for up to 5 days, or freeze.