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Raw Marinara Sauce
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Author:
Jennifer Locklin
Ingredients
2
14.5 oz cans fire roasted diced tomatoes
1/2
cup
fresh basil leaves
loosely packed
2
sprigs fresh oregano
stripped of leaves (use leaves only)
1
clove
garlic
10
oil packed sun dried tomato halves
2
tablespoons
fresh lemon juice
about 1 small lemon
1/4
cup
extra virgin olive oil
1/2
teaspoon
salt
1/4
teaspoon
black pepper
Instructions
In the jar of a blender, combine all ingredients.
Puree until smooth.
Notes
Because this sauce is not cooked, it needs to be used immediately, or stored, covered in the refrigerator for up to 3 days.