Tomato Marinara Sauce Recipe


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The classic Tomato Marinara Sauce Recipe is such a classic one and as a base recipe, it is so important to have a good recipe for this. I love this recipe and sharing it kind of feels kind of like handing down your grandmother’s secret recipe. But of course, its much quicker and easier to make than Grandma’s cooked version. Wait till you see how easy it is. And it’s been my experience that everyone likes it just as well, if not better!

This is so easy that you just add the ingredients (wash and cut up veggies first) to your food processor, process all together, and thats it!

Here’s How


Tomato Marinara Sauce Recipe

This is the best tomato sauce ever; thick and rich and delicious!

3-4 Tomatoes
½ c Sun-dried Tomatoes
½ Red Pepper
¼ Onion
1 Jalapeno
1 T Olive Oil
1 Garlic clove
1 T Agave
1 T Apple Cider Vinegar
1 T fresh Oregano & Basil (1-2 t dried)
1 t Salt
Dash Cayenne (to taste)

Place all of the ingredients into the food processor and process all together until you get a chunky-fine consistency. If you like it extra chunky you can leave out half or more of the tomatoes on the initial processing and then add when the rest is almost done and pulse chop them in, until it’s as thick or chunky as you like it.
If you do not have a food processor this recipe can be made with a blender. It will just be a finer sauce, more pureed, but I have made it many times in a blender and its just as delicious done this way, and perhaps even quicker to make.
Sauce will keep for 1-2 weeks refrigerated.

It’s delicious on pizza, in lasagna and served over spiralized zucchini noodles.


Above – Tomato Marinara Sauce on Pizza
Below – me in kitchen making the Tomato Marinara Sauce Recipe

making marinara

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