Thick & Chunky Tomato Sauce over Zucchini Noodles
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 2 Servings
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- Difficulty Level Easy
We LOVED this! I must say, this is the best tomato sauce I’ve ever had. It’s packed with flavor from the sun dried tomatoes and spice from the red pepper flakes. It is great served over cold zucchini noodles! At first I wasn’t sure about the hot sauce on top of the cold noodles. But after munching on it for a while, Sutton and I agreed that it was delish. Not to mention it feels super healthy to be eating noodles made from raw veggies. The catch is that it’s only easy to do if you have a spiralizer that will make noodles out of your zucchini. I use the Benriner Cook Helper Slicer.
I didn’t make any changes to the recipe, and I think that might be a first! The ingredients are simple and easy to shop for. This is a must try! The only thing I would do differently is double the sauce, so we could have this meal twice. Gotta love leftovers.
Sutton Rated: 5
Angie Rated: 5
Source of original recipe: http://ohsheglows.com/2013/09/06/thick-chunky-tomato-sauce-from-scratch/#ixzz2gy7nskCV
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 large sweet onion
- 2 large garlic cloves, minced
- 3 large tomatoes, seeded and diced (about 3 cups diced)
- 1/4 cup fresh basil leaves, minced
- 1/4 cup oil-packed sun-dried tomatoes (about 6)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
- red pepper flakes, to taste (optional)
- 2 medium zucchini, spiralized or julienned or 1 serving cooked pasta or 1/2 cooked spaghetti squash
Instructions
- 1. Add the oil, onion, and garlic into a medium pot and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, until the onion is translucent.
- 2. Stir in the diced tomatoes and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.
- 3. Add sun-dried tomatoes into a food processor along with a ladle of the tomato sauce. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.
- 4. Stir in the minced basil, oregano, salt, and pepper, and optional red pepper flakes to taste. Continue cooking until thickened to your liking and then remove from heat.
- 5. Serve sauce over a bed of pasta noodles, zucchini noodles, or spaghetti squash noodles.
- Servings : 2
- Ready in : 35
- Course : Main Course
- Recipe Type : Noodles, Quick and Easy
- Ingredient : Tomatoes
Instructions
- 1. Add the oil, onion, and garlic into a medium pot and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, until the onion is translucent.
- 2. Stir in the diced tomatoes and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.
- 3. Add sun-dried tomatoes into a food processor along with a ladle of the tomato sauce. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.
- 4. Stir in the minced basil, oregano, salt, and pepper, and optional red pepper flakes to taste. Continue cooking until thickened to your liking and then remove from heat.
- 5. Serve sauce over a bed of pasta noodles, zucchini noodles, or spaghetti squash noodles.
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