No-Cook Marinara Sauce

Ingredients

• 3 largeheirloom or beefsteak tomatoes, or an equivalent amount of cherry tomatoes, cut into chunks
• 2–3 halvessun-dried tomatoes, soaked in hot water for a few minutes if not packed in oil
• 1–2soft Medjool dates, pitted
• 1–2 clovesgarlic, roughly chopped
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 60 ml (¼ cup)olive oil
• About 25 g (1 packed cup), plus extrafresh basil leaves, plus more for garnish
• 1–2 leaves or 5 ml (1 teaspoon), optionalfresh oregano
• to tastesea salt and freshly ground black pepper
• to taste, optionalcherry tomatoes, halved, for serving (Sun Golds are suggested)

Instructions

1. 1

   Pulse the sauce

   Put the tomatoes, sun-dried tomatoes, dates, garlic, lemon juice, olive oil, basil, oregano if using, salt and pepper in a food processor. Use short pulses until smooth, taking care not to incorporate too much air. Taste and adjust the salt and pepper if needed.

2. 2

   Serve the marinara

   Spoon the sauce over pasta or noodles of your choice. Garnish with extra basil and halved cherry tomatoes, if using. Refrigerate any remaining sauce in an airtight container for up to 4 days.

What is no-cook marinara?

Marinara is an Italian tomato sauce, often made with garlic and herbs. This version skips cooking and relies on ripe fresh tomatoes for its bright, juicy character.

Tomatoes: A food processor brings the chopped tomatoes together with basil, olive oil and seasonings. Sun-dried tomatoes add a concentrated savoury note, while a date rounds out the sharpness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 3g protein, 12g carbs, 13g fat.

Most of the carbohydrates come from the tomatoes and dates, while olive oil contributes most of the fat; the tomatoes and basil provide modest amounts of protein. Serve it with a moderate portion of pasta and add vegetables or a protein-rich accompaniment to round out the plate.

Choosing the tomatoes

Ripe tomatoes: Use fragrant, fully coloured heirloom or beefsteak tomatoes, or an equivalent amount of cherry tomatoes. Their flavour matters especially here because the sauce is not cooked.

Sun-dried tomatoes: Soak them briefly in hot water if they are not packed in oil, so they soften enough to blend smoothly.

Getting the texture right

Short pulses: Process in bursts rather than running the machine continuously. This helps make a smooth sauce without whipping in excess air.

Final check: Taste once blended and adjust the salt and pepper. If the sauce seems too thick, blend in a little more tomato; if it tastes sharp, the date helps soften that edge.

Balancing the flavour

Lemon and garlic: Lemon juice brings a fresh, tart note, while roughly chopped garlic gives the sauce its savoury backbone. Start with the lower amount of garlic if you prefer a milder raw-garlic flavour.

Basil and oregano: Basil supplies the main herbal flavour, and oregano is optional. Add extra basil at the table for a more pronounced fresh aroma.

Serving the sauce

Pasta: Spoon the marinara over pasta or noodles of your choice. Since the sauce is uncooked, it brings a particularly fresh contrast to warm pasta.

Garnish: A little extra basil and halved cherry tomatoes add colour and a fresh finish. Sun Gold tomatoes are one suggested choice.

Making it ahead

Storage: Keep leftover sauce in an airtight container in the fridge for up to 4 days. Stir it before serving, as some liquid may separate from the tomato mixture.

Serving temperature: This sauce does not need reheating. For a less-chilled flavour, take the portion you plan to use out of the fridge shortly before serving.

Recipe notes & tips

• Choose tomatoes that are ripe and fragrant for the fullest flavour.
• Use brief food-processor pulses to avoid aerating the sauce.
• If using dry-packed sun-dried tomatoes, soften them in hot water before blending.
• Taste after blending, since the tomatoes' sweetness and acidity can vary.
• Keep extra basil and halved cherry tomatoes aside for the garnish.

Variations

• More garlic: Use the higher amount for a stronger savoury bite.
• Omit the oregano: Leave it out for a basil-led sauce.
• Choose cherry tomatoes: Swap in an equivalent amount for the larger tomatoes.
• Adjust the sweetness: Use one or two dates to suit the flavour of your tomatoes.
• Add the garnish: Top each serving with extra basil and halved cherry tomatoes.

Common mistakes to avoid

• Using underripe tomatoes: Choose ripe, fragrant fruit because the sauce is not cooked.
• Running the processor continuously: Use short pulses to avoid whipping too much air into the sauce.
• Skipping the soak: Soften non-oil-packed sun-dried tomatoes in hot water before blending.
• Adding too much garlic at first: Start with one clove if you prefer a milder raw-garlic flavour.
• Forgetting to taste: Check the seasoning after blending and adjust salt and pepper.

How to store

Refrigerate the sauce in an airtight container for up to 4 days. Stir before serving; it is intended to be served without reheating.

Frequently asked questions