Raw Marinara Sauce - aniphyo.com
Makes 4 servings

* 1 1/2 cups cherry tomatoes
* 1 medjool date, pitted
* 1 teaspoon oregano, dried
* 1/2 teaspoon rosemary, fresh
* 1 Tablespoon lemon juice
* 1/3 cup olive oil
* 2 teaspoons salt

Place all ingredients into your blender and blend smooth. Scoop over your noodles.
Serve into 4 bowls. Top with basil and chopped rosemary. Serve and enjoy!

I hate the "grape" kind, especially when tossed whole into a salad. They need to be cut at least in half.
By the way--I'm sure this can never be successfully refuted--Jersey tomatoes are the best in the world.

You realize that there are some better than these, right?

Nothing tastes better than when you grow your own:

http://buelahman.wordpress.com/2009/07/09/bmans-wicked-garden-update-we-have-peas-coffee-and-spice/

Rosemary,

You are so right. I'm growing three tomato plants in a nice sunny spot back by the compost bins behind my shed here in South Jersey. A couple have ripened up sufficiently to pick, but we're giving them a couple of days to fully ripen. Not a great year for tomatoes in the Northeast; it was overly rainy for a long time, and this has encouraged the late blight:

http://www.njfarmfresh.rutgers.edu/documents/Lateblightalertforgardeners_001.pdf

So far it looks as if we have ducked the bullet.

Here's more on the glories of Jersey tomatoes:

http://www.njfarmfresh.rutgers.edu/JerseyTomato.html

Now, when the Jersey nectarines come into season, that's some good eatin'. Half baskets at a time of glorious tree-ripened beauties from Schober's farm every Saturday at the Collingswood Farmers' Market... It's mouth-tripping time. We're still the Garden State, after all.

Kevin,

That recipe sounds really good. Thanks for sharing.

Jonathan's little orange tomatoes are probably the "Sungold" variety, which is about the easiest tomato to grow -- given a little manure in the soil, frequent but moderate watering, and a touch of fertilizer, the plant grows vigorously and bears large numbers of these little flavor bombs. You'll want a tall cage or a trellis to support the plant.

They could also be Sunsweets, Lemon Boys, half a dozen other vartietals as well.

All are low acid, high sugar tomatoes, but IMHO, Sunsweets marry the most sugar, the least acid, with the most complex tomato taste.

Buelahman: Yes, indeed, nothing's better than homegrown. I have ten tomato plants out back here in South Jersey and right next to them a nice little basil plant.
Jersey Jeffersonian: Oh, and the Jersey peaches--so sweet and juicy, you'll never eat southern ones again.
All: How lovely, just for a moment, to be discussing the earth's bounty instead of war and killing.

I like how you have the colander sitting directly on the trackpad of your Mac laptop. You couldn't take the picture in the kitchen?

At the very least go back to the same stand in late August and early September. Tomato season has not yet even started; imagine how good they'll be at the height of it. Wait til then to renounce the all the rest.

Be careful. You know where this is leading.

I'm having a great year for tomatoes so far, and it's only my first. In particular, my Brandywines have an astounding flavour, far superior to anything else I've tried. Very prone to splitting, but I can live with that...