Raw Recipes

Marinara Sauce

Posted on June 14 2011 | (25) Comments
Category: Dips and Sauces

Marinara Sauce

Yield: 1 cup, 2 servings

This tastes like the best slow-simmered tomato sauce you’ve ever had.

Ingredients

  • 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


Equipment

  • cutting board
  • serrated knife, 5-inch
  • chef’s knife, 8-inch
  • measuring cups
  • measuring spoons
  • garlic press
  • food processor
  • rubber spatula


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.

Related Blog Posts: Create Your Own Raw Food Recipe Variations


Previous Comments

On June 14, 2011 .(JavaScript must be enabled to view this email address) said...

YOU ROCK!!! JUST WANTED TO SAY THAT YOUR RECIPES ARE MY FAV!! I TELL EVERY ONE ABOUT YOUR COOKBOOK BECAUSE AFTER TRYING ALOT OF RAW COOKBOOKS YOURS ARE THE EASIEST AND THE VERY VERY BEST TASTING!!! CONGRATS!!!

On July 02, 2011 .(JavaScript must be enabled to view this email address) said...

Tried this and wow the sauce is bursting with flavors! I used a skin peeler with a zig zag blade when peeling the zucchini and surprisingly it turned my zucchini into multiple thin strips, similar to spaghetti!  So glad I don’t need to buy the spiral slicer in order to make the zucchini spaghetti! =D

On July 02, 2011 .(JavaScript must be enabled to view this email address) said...

Oops, I mean to say a vegetable peeler, not skin peeler..haha.

On August 06, 2011 .(JavaScript must be enabled to view this email address) said...

I tried this marinara sauce with zucchini today.  I was so happy with the outcome as It was delicious and easy to prepare.  I’ll be eating this at least once a week.  Thank you for the recipe.

On September 01, 2011 .(JavaScript must be enabled to view this email address) said...

I love so many of your recipes, including this one.  Just wondering - are you familiar with the ‘Physicians Committee for Responsible Medicine’? 

  They have two main objectives:  1) To end animal testing and 2) to promote, practice and encourage PREVENTATIVE medicine.  Because so many diseases are rooted in unhealthy food, they are very big promotors of a Vegan diet. 

It’s funny sometimes that these top medical researchers and physicians now all have cookbooks!  Anyway, the founder readily acknowledges that they have not yet come to any conclusions about a raw food diet but it is on their horizon to research it further.

ANYWAY, I think you ought to know about each other!  (check out forksoverknives dot com to see some clips of their latest documentary film) 

I think you’re both awesome!

(just like your marinara sauce!!)

On October 24, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Diane,

Thanks so much! I’ve recently purchased some of Neil Barnard’s books and I love them!

Jenny

On October 24, 2011 .(JavaScript must be enabled to view this email address) said...

Great news!  Their fans are your fans, too!

On January 17, 2012 .(JavaScript must be enabled to view this email address) said...

I absolutly love this!!!! Thank you! I was looking for a recipe for the meatless meatballs. Could you e-mail me a recipe please and thank you. Namaste Tammy!

On March 21, 2012 .(JavaScript must be enabled to view this email address) said...

I made this for the first time tonight and DD and I loved it!!  I’m new to eating raw and just wanted to thank you for all of the awesome resources and information.  I’ve learned so much from them already.  THANKS again.

On March 22, 2012 .(JavaScript must be enabled to view this email address) said...

Im still looking for the meatball Raw food of course) recipe to go with the sauce. Does anyone have a recipe? Thank you Namaste Tammy!

On March 22, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Tammy,

The not meat balls are just walnut pate dipped in marinara sauce. For the recipe, search for “walnut pate” in my search bar on the right on the home page and you’ll find the recipe!

jenny

On April 14, 2012 .(JavaScript must be enabled to view this email address) said...

Hey, Jenny!

Just stumbled onto your website and wanted to say congratulations on your success.  It is well deserved.  I am managing a small cafe/bistro in Jackson Hole and will be (finally) serving raw items on the menu for the summer.  If you are out this way, please come see me.  Hope you are well and have a new book coming out soon!  : )

(((hugs))) from the Hole to you and the LL family!
Debbie

On June 14, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Jenny….Can you use a high speed blender for your Marinara sauce???  That all the equipment I have and I just love your receipes.

On June 14, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Carol,

Yes, you can use a high-speed blender. But blend it at a lower speed and not for too long—the sauce tastes best when it’s a little chunky, and sometimes blending too long can also give it a “whipped” texture you don’t want.

Jenny

On October 26, 2012 .(JavaScript must be enabled to view this email address) said...

This is a very good marinara sauce. I also did the variation in your recipe book for puttanesca sauce and that too is yummy over zucchini noodles.

On November 15, 2012 .(JavaScript must be enabled to view this email address) said...

Wow - loved it!  Wasn’t so sure as I’m new to the raw but it was fantastic.
Thank you

On January 02, 2013 .(JavaScript must be enabled to view this email address) said...

I love love love this recipe but I do have a question just to clear things up for me…when you measure sun dried tomatoes, do you do it before you soak them or after.
thank you for writing a great book.

On January 02, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Lorena,

The sun-drieds are measured BEFORE soaking (they will expand afterwards). Glad you love the recipe!

Jenny

On January 03, 2013 .(JavaScript must be enabled to view this email address) said...

The pecan option also makes really delicious ‘not’ meatballs!

On March 03, 2013 .(JavaScript must be enabled to view this email address) said...

Jenny,

My husband and I just made this sauce, and it didn’t last long!  I’m pretty picky about my spaghetti sauce, and this seriously hit the spot! We put it on top of zucchini spaghetti, which I had marinated in extra virgin olive oil, dried basil, dried oregano, and sea salt.  Being new to the raw lifestyle, we were apprehensive about the zucchini noodles, but they exceeded our expectations by far!  We ordered one of your books on Amazon last night, and we can’t wait to try more of your delicious, fun, and easy recipes.

God Bless!

Deanna

On March 03, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Deanna,

So glad you like the marinara—it’s one of my favorites, too. I hope you love the other recipes in the book just as much!

Jenny

On March 17, 2013 .(JavaScript must be enabled to view this email address) said...

Thank you for this unbelievably amazing marinara that I served with raw zucchini noodles! I made it with half the olive oil, because my diet is 98% oil-free, and I can honestly say that this recipe may not need olive oil at all with the way all the other ingredients fuse into a delicious flavor. I am currently a pescatarian, trying to go vegan, and recently becoming passionately obsessed with trying raw recipes. Thanks again, I will probably make this at least once a week:)

On September 08, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer,
I haven’t tried the marinara sauce yet but was wondering if the olive oil can be omitted. My husband is staying away from oil for health reasons.
Thank you

On September 08, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Jeanine,

Yes, you can make it without the olive oil!

Best wishes,

Jenny

On September 10, 2014 .(JavaScript must be enabled to view this email address) said...

This was fantastic! I put in on zucchini noodles.  It was very quick and easy to make.


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