2 1/2 cups tomatoes (I like to mix roma and grape tomatoes)
1½ Tbs. apple cider vinegar
1 Tbs. agave nectar, or 2 small dates
½ cup fresh basil
1 clove garlic or 1 tsp. dried garlic bits
1 red Pepper
If you you’re okay with eating salt, you can add some – but I feel like this recipe doesn’t need it.
Sometimes I add oregano and fresh rosemary. Yummy.
If you have a spirool slicer, you can crank a couple raw zucchini through it to make noodles. Otherwise you can use a veggie peeler to create noodle strips. Using the peeler to make the noodles you want takes a bit of practice.
Pour the sauce over the zucchini pasta – make sure you don’t drown the pasta. Taste it first and add the sauce a bit at a time. Enjoy!
Store the sauce separate from the zucchini if you’re going to keep it in the fridge for a bit. Otherwise the whole thing gets soggy.