This sauce is quick, seriously yummy and because it’s not reduced you get loads of it – it’s great!
However, I have with a confession: the way that this sauce is normally made by me probably wouldn’t satisfy the standards of someone who is a “raw foodist”. However, it can be easily modified to meet the most stringent of raw standards and I’ll talk you through it. I don’t make it raw because, well, it’s quicker and easier not to and I’m fond of the taste of shop-bought chopped tomatoes!
- 1 or 2 cloves of garlic
- 3 sun dried tomatoes
- 2 packs chopped tomatoes (or 800 grams of fresh tomatoes for a truly raw version)
- 1 tsp dried basil
- 1/2 a red pepper
- 1/2 a green pepper
- 1 fresh chilli
- a splash of flavoured oil (infused for a truly raw version)
- a pinch of black pepper
- sea salt to taste
Roughly chop the pepper and a few of the fresh tomatoes, if you’re using them. Add all the ingredients to a blender and whizz until you have a thick delicious sauce! This sauce is best added straight to pasta (and gently heated through if you prefer it that way) – if it’s thoroughly cooked (like in a lasagne) then the bright flavours of the raw peppers and garlic transmute into their normal selves.