- X1 ripe chopped tomato
- ½ a cup of sun-dried tomatoes, soaked in water over night or oil preserved
- ½ chopped red bell pepper
- X2 tablespoons of extra-virgin olive oil
- X1 teaspoon of dried oregano
- 10 leaves of fresh basil or x1 teaspoon of dried basil
- X1 clove of crushed garlic (optional)
- ¼ teaspoon of salt
- Dash of cayenne pepper
Put all the ingredients through a food processor or blender. It will keep for up to 3 days in fridge in sealed container. Can be served on rye bread or spiralated courgettes or pasta
Variations:
Puttanesca sauce: increase the cayenne to 1/8 of a teaspoon and stir in x2 tablespoons of thinly sliced black olives Middle Eastern marinara sauce: add black pepper, ground cardamom and ground cumin
Provides a lot of lycopene and a raw alternative to tomato sauce
