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Hi guys. I'm desperate to find a good raw marinara. I've tried sooo many and can't seem to find one I like. Does anyone have any recipes for a really good tomato based pasta sauce? Something maybe different than the others? Thanks!

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Hi Laura:

Can you share --what does NOT work for you in a raw marinara recipe? That info it will help screen out the  kinds of recipes--you don't care for? 

I make raw marinara all the time, but before I post I will stand by for your reply

Kayte, it might be the acidity of the raw tomato? I always loved cooked tomato sauce and I think I miss the richness perhaps? I hope that helps a little bit! Thanks for your reply!

Okay! That's helpful to know.  I relate to the acidity. I use these ingredients in mine-- to taste.


Raw tomatoes --4-6

Soaked cashews (less than 1/4 cup)

Sundried tomatoes--less than 1/4 cup

Fresh parsley --sprig

Fresh oregano--sprig

Garlic clove

White onion

Cold pressed olive oil

Soaked dates (approx 3-4

sea salt

It's a bit a creamier and slightly sweet --so not super tangy. The sun-dried tomatoes--soaked cashews and soaked dates kind of cut down on the acid. Hope this helps!

Thanks! In excited to try these out :)

Do you sun-dry your own tomatoes, or do you buy them sun-dried?  And how would it taste without the oil, keeping it more in line with 80-10-10?  Just curious, because I tried to make a marinara (failed horribly, lol) and it was different to this recipe, which seems delicious.  However, I am strict 80-10-10 right now and wanting to not use oil...which would make any marinara more palatable - the oil, for my taste buds anyway.

Thanks in advance for your assistance/feedback.


Kayte/Laura… please omit fat/s; onion (green onions compatible with 801010) and salt.  see how you can work with that …  

Hi Laura...I am the same as you. I finally put together something that tastes yummy... to me anyway. 


1 Mango

handful Sun dried tomatoes

Fresh oregano, basil, parsley..I put a lot in.

Dried Sage 

1/4-1/2 of a beet


I find that that the beet makes it chunky and not watery. The mango makes it sweet. And the herbs make it taste like a rich meat sauce. I have served it several times to my meat eating friends and they love it. Good luck!

Thanks! How many tomatoes do you use?

It depends on how much I am making...start with 3-4 raw tomatoes...and then keep tasting it until you have reached the taste and consistency that you want. i also play with the sun dried tomatoes as well.

I like a very simple one. About 4 raw tomatoes, a bunch of basil and oregano, sundries tomatoes (to desired thickness).
Thanks! Will definitely give it a try :)
Hey, I love to make like a half pesto half marinara thing. For me just plain marinara without a lot of herbs is kind of bland, so I add so many herbs it kinda turns into a pesto. I have two recipes like this on my Facebook page. If you have a Facebook, you sould like it. Here is the link.



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