Hydrating Blender Tomato Sauce with Zucchini Pasta

Index

Ingredients

Instructions

Like this recipe? Share it!

It’s summertime and the most hydrating foods on the planet are in season.  Who wants to turn on the stove or oven and add extra heat to the kitchen? Not me! So instead, I came up with this blender “cooked” tomato sauce that’s perfect to put on raw zucchini noodles.  The raw noodles even get “cooked” with the heat from the sauce.  It’s so delicious and flavorful, you may never cook tomato sauce on the stove again!

Sauce or Soup

  • 1 sweet yellow onion, chopped
  • 3 garlic cloves ½ cup grated carrot
  • ½ cup raw spinach
  • 1 tsp. dried oregano
  • ½ tsp. smoked paprika
  • ½ cup chopped cauliflower
  • ½ cup chopped red bell pepper
  • 5 cups chopped tomatoes (about 6 vine-ripened tomatoes)
  • 4 medium sized zucchini Red pepper flakes (optional)

Garnish

  • 8 cherry tomatoes, sliced (yellow and red mixed)
  • Basil, chiffonade (thinly sliced)

1- Place all sauce ingredients in a high speed blender.  Place top on the container.  Start blending on low and, and move to highest speed.  Blend for 5 minutes. Taste and add red pepper flakes, if using.

2- In the meantime, spiralize the zucchini, or using a peeler, slice the zucchini into long ribbons, and place in pasta bowls.

3- Once the sauce is blended and steaming, pour on top of the zucchini noodles and garnish with sliced cherry tomato

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments