Marinara Sauce (learnrawfood.com )

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

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.

Variations

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.