Raw Marinara Sauce
Serves 2 (1 cup)
1 ripe tomato, seeded and chopped
1/2 cup sun-dried tomatoes, soaked or oil-packed (I rinse off the oil-packed and pat dry)
1/2 red pepper, chopped
2 tbs Extra Virgin Olive Oil
1 tbs minced fresh basil or 1 tsp dried basil
1 tsp dried oregano
1/2 tsp crushed garlic (1 clove)
1/4 tsp salt
Dash black pepper
Place all ingredients in food processor, and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in sealed container in frig, it will keep 3 days.
I usually serve this over spaghetti squash, but this time served it with whole grain pasta. It's one of those dishes that tastes even better after a couple of days in the frig to allow the flavors mingle.