5 from 6 reviews

Fresh and super simple to make, this raw marinara sauce tastes delicious on salads or zucchini noodles. It’s even great on cooked pasta!


  • 1 lb. tomatoes (roma, grape or cherry, on the vine, etc), chopped
  • 1 cup (3oz.) sun-dried tomatoes (not in oil)
  • 1 clove garlic (or 1 teaspoon garlic powder)
  • 2 tablespoons shallots
  • 1/2 cup herbs (cilantro, parsley or basil), medium packed
  • salt + pepper, to taste


Soak sun-dried tomatoes: Start with softening the sun-dried tomatoes. Do this by placing them in a small bowl of warm, not boiling, water, and let soak for about 20 minutes. Drain water.

Make the sauce: Once tomatoes are ready, place all the ingredients into a food processor or blender, and blend until mixture is fairly smooth. You can also leave it a little chunky if you like. Taste for flavor adding more of anything you like.

Store: Leftovers sauce can be stored in an airtight container in the refrigerator for up to 5 – 6 days.

Makes 2 cups.

Serves 3


This can be served with zucchini ‘noodles’, regular pasta, or whatever you come up with. Here’s a few serving suggestions to get you started: this Raw Pasta Primavera and this ‘Raw’sta Vegetable Pasta.

Feel free to substitute any herbs and spices in the sauce, make it your own. You can use parsley, thyme, basil, or red pepper flakes to spice it up. Have fun creating and enjoy often!

Nutritional values are estimates only. See our full nutrition disclosure here.