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.
- 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)
- 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.
- 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.