Originally by: Kim Wilson from Everyday Wholesome Eating…In The Raw
Modified by: Linda Maffia
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INGREDIENTS
Sauce – 2 hours ahead
12 sun-dried “smoked” tomatoes (originally called for regular sun-dried, but the smoked adds so much more flavor)
3-5 pitted dates (I used madjool.) Put 3 in at first, add according to taste. They’re very sweet so 3 may do it.
3 very large tomatoes or 3 cups of cherry tomatoes, or 5-6 Roma tomatoes
½ large red onion
3 large cloves of garlic
Pinch of cayenne pepper
¼ cup of olive oil (or you can use flax or Udos oil) or omit all together
1 Tbsp. lemon juice
1 tsp sea salt
½ tsp oregano
1 tsp dry basil or ½ cup fresh (fresh is so much better!)
Spaghetti
1 large yellow squash
1 large zucchini
OR
2 large yellow or 2 large zucchini
Slice very thinly or put through a julienne spiral slicer.
Pour sauce over “spaghetti” and enjoy!
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PREPARATION
Presoak sun-dried tomatoes and dates in water for at least 1 hour before using.
You may save the soak water as you may want to use it to create a thinner consistency later. (I did not use the water as the liquid from the tomatoes was sufficient to make the sauce “liquid” enough for me.)
For Smooth Sauce
Puree all ingredients together in a blender, except herbs. Mix in herbs and ¼ cup of soak water from the sun-dried tomatoes and allow it to sit for at least 1 hour before serving.
For Chunky Sauce
Coarse chop fresh tomatoes in a food processor or blender. Put aside in a bowl. Process the rest of the ingredients along with ¼ cup of soak water as smooth as possible in a blender or food processor, then mix into a bowl with tomatoes.
For Thicker Sauce
Leave out the ¼ cup of soak water.
Soooooo Good!! YUMMY!!
OMG…..You’ll think you died and went to heaven!!
Enjoy!!!