This is a very easy, mild, & smooth sauce I made with kids in mind (my 3-year-old actually). Other marinara sauces were too heavy in texture and flavor that my little tot would’t eat. I made this one, and she gobbled it right up. Place it on top of your pasta of choice (like zucchini or yellow squash noodles made with a vegetable spiral slicer).
I created this recipe based off of Jennifer Cornbleet’s “Marinara Sauce” in her “Raw Food Made Easy” cookbook.
3 Medium-sized, ripe tomatoes, chopped
½ cup Sun-dried tomatoes (soaked or oil packed)
½ cup Red bell pepper, chopped
2 tablespoon Extra-Virgin Olive Oil (cold pressed)
1 tablespoon Basil Leaves, Fresh
1 teaspoon Oregano or Italian herbs, dried
¼ teaspoon Sea Salt
½ cup Water, Spring or Filtered
Place all ingredients in a blender or VitaMix and blend until smooth. Adjust the water to get the consistency that’s right for you (or your kids). The blender, especially if using a VitaMix, will warm the sauce as it blends. If not using right away, place in refrigerator. It should keep for three days. For best results warm before serving (remix in Vitamix or put in a bowl in the dehydrator for while).