Rawesome Tomato Sauce

Prep Time: 15 minutes | Serves: 4

Growing up, if someone asked what my favorite food was, I probably would have said “spaghetti”.  My love of Italian pasta still lingers deep within but I rarely eat pasta. That doesn’t mean that I don’t eat tomato sauce… Not Prego and not Ragu, but I do sometimes buy organic pasta sauce in a jar out of convenience.

And “sundried tomatoes”. When I discovered them in high school (along with pesto), I’d put them on everything. Then when I was introduced to the whole ‘raw’ world, I discovered that many raw foodists were making raw tomato sauce with sun dried tomatoes. Now, how could that be bad? The very first recipe for raw tomato sauce I stumbled on used a lot of herbs… and it was sooo good. So here goes from recollection:


  • 3 cups Heirloom or Vine Ripened Tomatoes
  • 1 cup Sun-Dried Tomatoes, soaked for at least 1 hr
  • 1/2 cup Fresh Basil, packed
  • 3 tsp. Mixed herbs, packed (I used 1 tsp each Marjoram, Oregano and Thyme)
  • 2 cloves Garlic
  • 1/8 cup Extra Virgin Olive Oil
  • Sea Salt to taste
  • My tomatoes were really sweet so I didn’t opt to add a sweetener but if
    you feel the need to, 1T of raw honey or agave should do the trick.


  1. Cut tomatoes, drain sun-dried tomatoes and remove herbs from stems.
  2. Blend all the ingredients together in a blender or food processor until you’ve reached a thick, tomato-sauce consistency.
  3. Serve over organic pasta, brown rice pasts, kelp noodles, zucchini noodles, spaghetti squash or a plate full of sauteed veggies.
  4. Optional – grate 1/2 oz of raw cheese if desired.