Marina sauce from Pat Molter

Marina sauce

  • 1 ripe tomato – seeded and chopped ( about 1/2 c)
  • 1/2 c sun dried to mates , soaked
  • 1/2 red bell pepper, chopped ( about 1/2 c)
  • 2 T extra virgin olive oil
  • 1 T fresh minced basil or 1 tsp dried
  • 1 clove garlic – crushed
  • 1/4 tsp sea salt
  • dash black pepper- optional
  • dash cayenne
  • place all ingredients in food processor fitted with S blade and process until smooth. store in refrigerator – will keep for 3 days