original recipe from A Taste of Light
3 plum tomatoes, seeded and chopped
1/2 cup sun-dried tomatoes, soaked in water for 60 minutes and drained
1 Tbs. finely minced onion
1-2 cloves garlic, crushed
1/4 tsp. Himalayan or Celtic sea salt
1 1/2 tsp. dried Italian seasoning
Pinch freshly ground black pepper
1 Tbs. extra-virgin olive oil (optional)
- Place the tomatoes in a colander and allow any liquid to drain. (Drink the juice or add it to another recipe.) When the tomatoes are thoroughly drained, transfer them to a food processor fitted with the S blade and pulse to process until slightly chunky.
- Add the soaked and drained sun-dried tomatoes, minced onion, crushed garlic,Italian seasoning, salt and pepper. Pulse to combine.
- Allow the sauce to sit for 10 minutes before serving to allow it to thicken. Drain off excess liquid, if any.
- Stored in a tightly sealed glass jar in the refrigerator, Tomato Sauce will keep for up to 3 days.
Serve over spiral cut zucchini – you will need a spiral slicer for that, or create fettuccine style noodles with a vegetable slicer. Just keep rotating the zucchini to get narrow “noodles.” Delish!