Here is an easy homemade tomato sauce from scratch that is super healthy for you and takes no time at all to prepare ! My favorite happens to be when the garlic and basil are the stars. Other key components are the shallots, rosemary, and parsley. All these delicious raw ingredients mixed together create a true burst of flavor.
This sauce is great over spiralized zucchini noodles to create a fully raw vegan meal that is gluten-free and still incredibly delicious! I also like to pour this over Tinkyada brown rice noodles, which are also gluten-free and delicious. This sauce can also be used in lasagna, with “veggie balls” or with good quality local meatballs. Anytime there is a chance to get raw food in your diet, take it, it’s better than not having any raw foods at all!
Good sauce has everything to do with the tomatoes, spices and herbs you use. The best tomatoes for Italian pasta sauce are fresh san marzanos, they look like the romas you see in the grocery stores.
I decided to use some heirloom tomatoes that have a little bit more juice but I can just strain the sauce and drink the juice. I also like to use different types of cherry tomatoes because they are so sweet and add more depth in flavor.
Really any local organic tomato is your best bet to having the best tomato sauce. The difference from a local and store bought tomato is that local tomatoes are more fresh, less travel time and less time of the stem. The fresher the better for you and the better it tastes
The spiralizer is my new favorite tool, I can’t believe I went so long without it! I could never imagine myself eating raw zucchini because I always thought it was bland and bettercooked with other vegetables with lots of onion garlic and spices or dehydrated in my raw lasagna recipe. But now that time is limited I have found that busting out the spiralizer for lunch or dinner is the perfect easy summer recipe.
What I like most about this dish is that it tastes amazing cold and therefor it’s also the perfect lunch to bring to work or for when time is of essence. I’m sure that once winter hits I’ll be warming up my raw zucchini but for now this tastes more like a cold pasta salad which I thoroughly enjoy on hot summer days.
- 4 medium tomatoes ;Romas are best
- 1 cup cherry tomatoes
- 1 cup sun-dried tomatoes ;soaked
- 1/2 cup shallot -or- onion
- 6 cloves fresh garlic
- 1 cup fresh basil ;loosely packed
- 1/2 cup fresh parsley ;loosely packed
- 2 tbsp fresh rosemary
- 4 dates ;optional for sweetness
- 1 tsp salt
- 1/2 tsp freshly cracked pepper
- Chop the tomatoes and onion into a reasonable size.
- Throw everything in the blender and blend for about 20 seconds on low speed.
- Strain sauce for about 30 seconds to remove liquid. I love drinking the juice, it's very tasty!
- Refrigerate for up to 1 week.
- *Zucchini Noodles
- Salt the zucchini with 1 tsp salt to remove excess liquid.
- Use the largest spiralizing blade you have, the noodles will shrink when salted.
- To utilize this much sauce it would take either (3) spiralized zucchinis or (3) -16 oz packages of noodles.
- 2 people can easily polish this off in a week between lunches and dinners, we usually have 2-3 servings per meal because we are highly active.
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