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  • X1 ripe chopped tomato
  • ½ a cup of sun-dried tomatoes, soaked in water over night or oil preserved
  • ½ chopped red bell pepper
  • X2 tablespoons of extra-virgin olive oil
  • X1 teaspoon of dried oregano
  • 10 leaves of fresh basil or x1 teaspoon of dried basil
  • X1 clove of crushed garlic (optional)
  • ¼ teaspoon of salt
  • Dash of cayenne pepper

Put all the ingredients through a food processor or blender. It will keep for up to 3 days in fridge in sealed container. Can be served on rye bread or spiralated courgettes or pasta

Variations:
Puttanesca sauce: increase the cayenne to 1/8 of a teaspoon and stir in x2 tablespoons of thinly sliced black olives Middle Eastern marinara sauce: add black pepper, ground cardamom and ground cumin
Provides a lot of lycopene and a raw alternative to tomato sauce

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