Sun Dried Tomato Marinara

Sun dried tomatoes make a robust marinara because they add a umami (savory or meaty) taste.  They contain amino acid glutamate which helps create a deep, complex savory flavor.  The more flavorful our dishes are the more satisfying they will be and to add flavor to a dish with a healthy food is the best!

Plus sun dried tomatoes as well as the cherry tomatoes are full of anti aging antioxidant lycopene!

It's only a matter of throwing ingredients in a blender or food processor to make a delicious, fit and beautifying marinara! So forget the Ragu and create some marinara magic yo self! 


Food processor or high speed blender (preferred method)


Makes 3 cups.

Organic cherry tomatoes, 10 oz carton

Sun dried tomatoes, 3 oz bag (I used julienned, but halves are fine)

Fresh basil, 1 package or handful

Extra Virgin Olive Oil, 3/4 cup

Garlic, 1 clove or 1 tsp of powder

Lemon juice, from 1/2 a lemon

Pitted dates, softened, apx 8 (this is to sweeten the marinara. If you don't want sweet or you are watching sugars you can omit)

Sea salt, 1 to 2 tsp to taste 


1. Place all ingredients except the extra virgin olive oil (EVOO) in a food processor or high speed blender. Add EVOO while processing. Blend till smooth. Food processor marinara might still be chunky. 

If sun dried tomatoes are not blending or your dates are not softened, let them soak a bit in the FP or blender with the other ingredients. Give it apx 15 minutes. 

Enjoy on top of spaghetti squash or zucchini noodles!


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