I’ll give you four reasons why these marinara zoodles are amazing:
- since they aren’t cooked using heat, these noodles are an excellent method to include more raw nutrient-packed fruit and vegetables in your diet
- since it’s a raw dish, you don’t need a heat source, a detail which is most welcomed on these hot summer days
- this dish doesn’t take more than 15 minutes, form picking the tomatoes to garnishing the dish with the irreplaceable basil leaf
- since it’s august, the organic garden tomatoes are ripe and juicy, which brings a delicious flavor to the dish
The veggie spiralizer does an amazing job, but if have some spare time, it can be replaced with just a cutting board and a sharp chef’s knife. You just have to cut the zucchini in parallel ½ a centimeter – thick slices. Then you have to cut each slice into thin noodles. Obviously, it tends to be a rather laborious job, but it surely does the trick.
Ingredients (for 4 servings):
- 5 ripe medium tomatoes (300g after the seeds were removes)
- 1 handful of fresh basil leaves (about 7g)
- 1 clove of garlic
- 1 Tbsp olive oil (15ml)
- ½ tsp maple syrup
- ¼ – ½ tsp sea salt
- 1/8 tsp chili flakes
- 2 zucchinis
- Wash the tomatoes and the basil leaves under clean water and pat them dry with a paper towel.
- Remove the stem and halve each tomato. Using your fingers, remove the seeds and the juices. Pat them dry.
- Place the meaty tomatoes in a bowl of a food processor and add the rest of the ingredients to the bowl. Pulse until you reach the desired consistency.
- For this step you can use both a food processor and a blender. The food processor makes a rather chunky sauce while the blender makes a smooth and silky sauce.
- Spoon the sauce into a bowl and leave it aside. Spiralize the noodles.
- If you don’t own a spiralized, use a cutting board and a sharp knife. Cut ½ off of the bottom of the zucchini. Cut the zucchini in parallel ½ a centimeter – thick slices. After that cut each slice into thin noodles (pictures).
- Prepare the bowls and add about 2 – 3 Tbsp of sauce to each bowl. Arrange the zoodles to your liking. Spoon another 2 – 3 Tbsp of sauce over the zoodles. Garnish each bowl with a basil leaf and enjoy immediately.