Fresh Pomodoro Sauce
This is a quick recipe make sure to prep your veggie noodles (or pasta) before starting the sauce. Fresh homegrown tomatoes make this recipe pop with flavor. Take advantage of summers bounty and harvest your tomatoes or shop at local farm stands for the best tomatoes. Make this recipe your own by following your intuition and using ingredients you have from your garden or in your fridge to make a delicious meal. If you just make the zucchini noodles and extra vegetables you can make this meal a low calorie meal and nutrient dense; especially after a party hard weekend when you feel you overdid it. This can make yourself feel lighter and more balanced.
Ingredients
Method
- Boil water for the pasta (if you are making pasta). Add at least 1 TBSP salt to the water, it should be salty like the ocean. Cook according to package directions.
- Spiralize the zucchini using a spiralizer (If you don’t have you can cut the zucchini in strips to make fettucine noodles using a mandolin).
- Make the sauce by adding the garlic to the food processor, blend, then add the basil and tomatoes, blend until desired consistency. You may want it to be a bit chunky or you may want the sauce to be smooth. Add salt, peppers to taste. You may want to add a little water.
You can keep the sauce fresh (not cooking it) or cook it. Both ways are delicious.
- Option to sauté the sauce on medium high heat, using the olive oil and garlic for 1 minute (careful not to burn the garlic), add the tomatoes and cook until the tomatoes are softened. About 3-5 minutes. (optional)
- Sauté the zucchini on high until soft. Add salt to flavor at the end. Be careful of overcooking.
Notes
Consider adding the following:
- Cheese or pine nuts
- Sauté Mushrooms
- Sauté greens like swiss chard, kale or spinach.
Are the tomatoes peeled?
Typically the tomatoes are not peeled however if you choose to peel them that is fine too. Enjoy!