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Raw Sundried Tomato Sauce with Zucchini Noodles - An easy meal that is big on flavor, but not on calories! | Foodfaithfitness.com | #raw #vegan #recipe #zucchinoodles

Raw tomato sauce

Zucchini noodles are mixed with a quick and easy, raw tomato sauce that is delicious and vegan-friendly! Perfect for a healthy Italian inspired meal!

Course Dinner, Main Course
Cuisine American, Italian
Keyword raw tomato sauce, vegan dinners, zucchini noodles, zucchini pasta
Prep Time 40 minutes
Total Time 40 minutes
Servings 2
Author Taylor

Ingredients

  • For the zoodles:
  • 4 Large zucchinis
  • Salt
  • For the tomato sauce:
  • 1/4 Cup Fresh tomato chopped
  • 1/4 Cup Sun Ripened Tomato and Basil Flackers lightly crushed (about 4 crackers),
  • 2 Tbsp packed Sun dried tomato packed in olive oil chopped + additional for garnish
  • 1 1/4 tsp Garlic minced
  • 1 tsp Italian seasoning
  • 1/2 Tbsp Oil from the sun dried tomatoes
  • 1/2 Tbsp Olive oil
  • 1/2 tsp Red wine vinegar
  • Salt/pepper to taste *
  • Fresh basil sliced (for garnish)

Instructions

  1. To make zoodles: **
  2. Use a 5 mm julienne blade on amandolinand slice zucchini lengthwise to make long noodles.
  3. 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.
  4. While the noodles strain , combine all remaining ingredients (except the fresh basil) in asmall food processor and blend until thick and well combined. ***
  5. 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.
  6. Garnish with additional sun dried tomato, fresh basil and DEVOUR!

Recipe 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.br]* You can also use a [spiralizer. I LOVE this one!
** 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.