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Raw Marinara Sauce

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This is a delicious chunky raw marinara sauce sweetened, just a touch, by dates and sun-dried tomatoes. Those same two ingredients also help keep the sauce thick instead of thin like a soup.

Enjoy it over spiralized zucchini/jicama/daikon radish/cucumber or even on a baked potato. If you don’t have a spiralizer, use a potato peeler to make long noodle-like strands.

Raw Marinara Sauce


    • 3 cups Campari tomatoes
    • 3 garlic cloves
    • 3/4 cup 'dry' sun-dried tomatoes
    • 3 Medjool dates, pitted
    • 2 teaspoons Bragg's Apple Cider Vinegar
    • 1 teaspoon garlic powder
    • 1/4 teaspoon sea salt
    • 1-2 teaspoons of extra virgin olive oil (optional)
    • 1-2 tablespoons almond milk (optional)
    • ground pepper and cayenne to taste


    1. Add ingredients to a high powered blender, like the Blendtec and blend until smooth. If you don't have a high powered blender chop the dates and sun-dried tomatoes into thin slices and the tomatoes into chunks.
    2. Feel free to add in fresh herbs (basil, parsley, rosemary) if you have them available - otherwise, this is good to go as is!

    And as yet another option, serve over a bed of roasted cauliflower and romaine for a light but satisfying lunch. Sprinkle with pine nuts or hemp seeds for an extra crunch!

    Enjoy! xoxo

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