No-Cook Marinara Sauce
Serves: 4-6
  • 3 large heirloom or beefsteak tomatoes, or the equivalent in cherry tomatoes – cut in chunks
  • 2-3 halves sun-dried tomatoes - soaked in hot water for a few min if not oil-packed
  • 1-2 soft Medjool dates – pits removed
  • 1-2 garlic cloves - roughly chopped
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup olive oil
  • 1 packed cup fresh basil leaves, plus more for garnish
  • 1-2 leaves or 1 teaspoon of fresh oregano (optional)
  • sea salt and freshly ground black pepper - to taste
  • more halved cherry tomatoes - for serving (optional, we love using Sun Golds here)
  1. Combine the tomatoes, sun-dried tomatoes, dates, garlic, lemon juice, olive oil, basil, oregano (if using), sea salt, and black pepper in a food processor. Process in short pulses, so as to not whip too much air into the marinara, until smooth. Taste for salt and pepper and adjust if needed.
  2. Serve the marinara over pasta or noodles of choice, garnished with more basil and halved cherry tomatoes, if using. Keep refrigerated in an airtight container for up to 4 days.
Recipe by Golubka Kitchen at