Marinara Sauce

Yield: 1 cup, 2 servings

1 ripe tomato, seeded and 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 salt Dash black pepper (optional)
Dash Cayenne

Place all 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 three days.

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From the Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet