1 reviews Raw tomato sauce Save Print Prep time 40 mins Total time 40 mins Author: Taylor Serves: 2 Ingredients For the zoodles: 4 Large zucchinis Salt For the tomato sauce: ¼ Cup Fresh tomato, chopped ¼ Cup Sun Ripened Tomato and Basil Flackers, lightly crushed (about 4 crackers), 2 packed Tbsp Sun dried tomato packed in olive oil, chopped + additional for garnish
Garlic, minced 1 tsp Italian seasoning ½ Tbsp Oil from the sun dried tomatoes ½ Tbsp Olive oil ½ tsp Red wine vinegar Salt/pepper to taste * Fresh basil, sliced (for garnish) Instructions To make zoodles: ** Use a 5 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles. Toss the zucchini noodles with a good amount of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain. While the noodles strain , combine all remaining ingredients (except the fresh basil) in a small food processor and blend until thick and well combined. ** Squeeze the excess water out of the zoodles and place into a bowl. Add the sauce into the bowl and mix well until the sauce thins out and is evenly coating the zoodles. Garnish with additional sun dried tomato, fresh basil and DEVOUR! Notes *Zucchini noodles can be salty on their own. So, if you are planning to use this sauce over zucchini noodles,I would recommend leaving the salt out and testing once it is mixed in with the zucchini noodles.** You can add more olive oil if you want a runnier sauce, as this is thick and almost paste-y. However, as zucchini noodles are quite watery, I find it's better to have a thicker sauce as the zoodles thin it down once mixed together. 3.2.2708 This post in sponsored by Doctor In The Kitchen, but all opinions remain my own.
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