Zucchini noodles are recommended for this raw tomato sauce. If you do not own a Spiralizer, they can be purchased at a kitchen shop. The Spiralizer is used as a garnishing machine. You can also use a grater when you opt for a raw “spaghetti” meal made from zucchini. The (Spiralizer) zucchini noodle-like spaghetti is more fun to eat. Perfect meal for these hot summer days!
2 zucchini, large, equals 6 cups spiralized (or shredded)
10 button mushrooms, medium (4 cups) sliced and marinated. See step #1.
1 tablespoon olive oil (for marinating the mushrooms)
1 tablespoon nama shoyu soy sauce (for marinating the mushrooms)
15 small, ripe, roma tomatoes, quartered (3-3/4 cups)
2 jars (8.5 oz.) sun-dried tomatoes in olive oil
15 sun dried olives, pitted, chopped (1/2 cup)
1 cup fresh basil (4 tablespoons + 1 teaspoon) minced fine
3 tablespoons garlic, rough chop
2 tablespoons capers
1 teaspoon red crushed chile pepper seeds
2 teaspoons sea salt
garnish basil sprig
garnish pine nuts (optional)
Yield 7-1/2 cups sauce
1. In a large mixing bowl, marinate sliced mushrooms in one tablespoon olive oil and one tablespoon of nama shoyu soy sauce. set aside.
2. Cut tomatoes in quarters and add them to the food processor. Pulse until chopped. Add to the mixing bowl.
3. Pulse sun-dried tomatoes and garlic in food processor, add to tomato blend in bowl.
4. Chop olives and hand fold in minced basil and add them to the mixture in the bowl.
5. Add remaining ingredients, thoroughly mixing until fully folded together.
6. Spoon the sauce over the zucchini noodles and serve.
7. Garnish with a basil sprig and pine nuts on top of sauce.
Yield serves 4 - 5
Excerpted from Vegan Bite By Bite by Marilyn Peterson
My neighbor gave me a huge Zucchini from an organic garden! Here it is in the spiral machine.
Here's a pic of the Zucchini noodles, before adding the marinara sauce.