Marinara with Zucchini Pasta

The Sauce

 

1/2 cups sun-dried tomatoes

4 medium size tomatoes, chopped

1/4 cup sun-dried tomato powder*

1/4 cup fennel, chopped

3 tablespoons red onion, chopped

1/4 cup fresh basil leaves

1 clove garlic

2 teaspoons fresh lemon juice

1 tablespoon italian seasoning

1 1/2 teaspoon dried oregano

1/2-3/4 teaspoon Himalayan crystal salt

1/4-1/2 teaspoon black pepper

pinch cinnamon

 

The Pasta

 

5 zucchini or carrots, spiralized or peeled with a vegetable peeler.

Place the sun-dried tomatoes in a bowl and add enough water to cover them. Let them soak for up to an hour. Drain the water off.

Place all of the sauce ingredients in a food processor, fitted with the “S” blade (or a blender) and pulse until combined. Don’t process to long; the sauce is best when it’s chunky.

Serve on top of zucchini or any other vegetable noodles.
*To make the sun-dried tomato powder, grind dry sun-dried tomatoes in a dry blender or coffee grinder until you get a powder. Store in a glass mason jar in your refrigerator.

It’s always good to have this on hand. It makes a great addition to almost any salad dressing, sauce or soup. One cup of sun-dried tomatoes yields about 2/3-3/4 cup powder.

 

Yield approximately 3 cup sauce (4-6 servings)