Ingredients:
2 cups fresh tomato
2 cups red bell pepper
1/2 cup sun dried tomatoes (optional)
2 or 3 garlic cloves
3 tablespoons fresh basil
Himalayan crystal salt (optional)
Zucchini (use a spirooli vegetable slicer to cut the zucchini into spiral-shaped pasta)
1. Prepare the sun-dried tomatoes by soaking them for about two hours. You can speed up the soaking process by soaking them for about 30 minutes in warm to hot water. Save the soak water and you can use a little in the recipe for extra flavor.
2. Blend the tomatoes and red bell peppers with the garlic until it reaches the consistency of tomato sauce. I blend it about one minute and leave it slightly chunky. You could add a pinch of salt if you wish.
The fresh tomatoes sometimes have enough juice for the recipe. If they are dry you may pour in a little soak water until it reaches the correct consistency.
Add in the basil at the end and briefly blend. If you blend the herbs too much they may become bitter.
3. Pour sauce over vegetable noodles and serve!
Optional Ingredients:
Every time I make this recipe, I change the flavor by adding in one or two of the following ingredients:
- A handful of fresh or dried herbs, such as chives, thyme, parsley, sage, rosemary, or the dried Italian Seasoning.
- Dash of cayenne pepper powder to add a little heat.
