No-Cook Marinara Sauce

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

No-Cook Marinara Sauce

Ingredients

Instructions

  1. 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. 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.

We became obsessed with this recipe back in our raw food days and have been making it every summer since. It’s the epitome of August cooking – effortless and completely reliant on the sun-fed brightness of peak season tomatoes. This marinara goes well with zucchini noodles for a totally raw meal, but if you’re over zoodles, it’s great tossed with real pasta as well. It also makes for an amazing cold pasta salad dressing.
We hope you’re enjoying these toasty days of late summer. We’ll be posting a little less frequently until September, just to soak it all in. Sending you all the love and hugs!
P.S. Click here for a bonus recipe for the easiest, most satisfying Summer Curry that we posted over on Instagram.

No-Cook Marinara Sauce - Golubka Kitchen

No-Cook Marinara Sauce - Golubka Kitchen


No-Cook Marinara Sauce - Golubka Kitchen

No-Cook Marinara Sauce - Golubka Kitchen

No-Cook Marinara Sauce - Golubka Kitchen

No-Cook Marinara Sauce - Golubka Kitchen

No-Cook Marinara Sauce
 
Serves: 4-6
Ingredients
  • 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)
Instructions
  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.
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About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (1)

See what other home cooks are saying about this recipe

S

Sandy

Just wanted to let you know that I made the marinara sauce and the bonus curry recipe and they are my new favourites! Thank you for sharing these wonderful recipes!