Raw Marinara Sauce | Jennifer Cooks
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Raw Marinara Sauce

Author: Jennifer Locklin


  • 2 14.5 oz cans fire roasted diced tomatoes
  • 1/2 cup fresh basil leaves loosely packed
  • 2 sprigs fresh oregano stripped of leaves (use leaves only)
  • 1 clove garlic
  • 10 oil packed sun dried tomato halves
  • 2 tablespoons fresh lemon juice about 1 small lemon
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • In the jar of a blender, combine all ingredients.
  • Puree until smooth.


Because this sauce is not cooked, it needs to be used immediately, or stored, covered in the refrigerator for up to 3 days.