Salsa marinara sin cocción

Ingredientes

• 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
• 1/4 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)

Preparación

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.