This uncooked marinara sauce is made from both sun-dried and fresh cherry tomatoes, along with ample basil and olive oil. Served over a bed of zucchini “noodles,” it’s an invigorating way to get your pasta fix while eating a plate full of veggies. If raw vegetable noodles aren’t your thing, feel free to enjoy this bright, aromatic sauce with any ol’ cooked pasta.
Makes about 2 servings
1 ½ cups cherry tomatoes, halved (use heirloom tomatoes for a multi-colored effect)
½ cup packed sun-dried tomatoes (soaked if not already soft)
1/3 cup basil leaves
3 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon dried oregano
½ teaspoon sea salt, plus more for serving
¼ teaspoon freshly ground black pepper
1 medium zucchini, for serving
1 medium yellow summer squash, for serving
Combine cherry tomatoes, sun-dried tomatoes, basil, olive oil, oregano, salt, and pepper in a food processor. Puree until desired level of consistency is reached (may be smooth or chunky). Set aside.
From the Organic Authority Files
To make zucchini “pasta” strands, you have a few options: You can use a commercial “Spiralizer” to make thin, spaghetti-like strands from the zucchini and squash. You may also use a vegetable peeler to shave vegetables into thin ribbons or strands (see photo below). Also, you may use a mandoline to shave very thin slices of the vegetables.
To assemble: Toss shaved zucchini with a few drizzles of olive oil and a pinch of salt in a medium bowl. Arrange on two serving plates. Top with a large dollop of prepared sauce. Serve immediately.
* Leftover raw sauce is incredible used as pizza sauce! Use it in on either a raw or traditional baked pizza for delicious results with a very bold tomato-basil flare.
All images by Kimberley Stakal