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Marinara Sauce

1 ripe tomato, chopped (about ½ C)
½ C sun-dried tomatoes, soaked
½ red bell pepper, chopped (about ½ C)
2 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh basil, or 1 tsp.dried
1 tsp. dried oregano
½ tsp. crushed garlic (1 clove)
¼ tsp. plus 1/8 tsp. salt
dash cayenne
2 Tbsp. sliced black olives

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.

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