Friday, February 8, 2013

Zucchini Pasta with Tomato Basil Sauce

I am a HUGE noodle / pasta fan so I was so happy when I discovered the wonderful zucchini pasta! Great option for those of you who are looking for a great quick easy healthy dinner recipe that is family friendly! <3 
Zucchini pasta - I used a potato peeler! easy peasy! :) then I soaked it in hot water for about two minutes to soften it.

Below is a recipe that I follow for my homemade sauce BUT I also LOVE Trader Joe's organic sauces! :) Courtesy of yummly kitchen! I add mushrooms to it as well! I sprinkled nutritional yeast on top as "cheese" or you can use vegan cheese or any reduced fat cheese :)

this is a great basic marinara to have on hand, and I'll be glad to have extra in the freezer the next time I'm making spaghetti or lasagna. If you're freezing in canning jars, just be sure to leave at least 1" for expansion.

Makes 3 quarts (cut this recipe in half if you don't want a huge amount)

15 pounds fresh Roma tomatoes
2 tablespoons extra virgin olive oil
2 yellow onions 
8 cloves garlic
2 cups dry white wine 
1 large bunch fresh basil 
Salt and pepper to taste 

Preheat oven to 425 degrees. Wash tomatoes and cut in half lengthwise. Place tomatoes cut-side-down on a baking sheet lined with parchment paper or a silpat. Roast for 10 minutes. Cool and peel the skins off and discard. Place peeled tomatoes in a large bowl. Crush with clean hands, or chop tomatoes. Discard any tough stems.

Heat olive oil in a large Dutch oven or stock pot over medium heat. Add onions and saute until translucent, about 5 minutes. Add garlic and saute another minute. Add white wine and simmer until most of the liquid has cooked off. Add the tomatoes and simmer over low heat until reduced by one third to one half, about 2 hours, stirring occasionally. Stir in basil. Season with salt and pepper to taste. Blend with an immersion blender if you would like a less chunky sauce.

*A note on freezing - you can freeze sauce in a freezer-safe storage container with a lid, or in a mason jar like I did. Be sure to to bring your sauce to room temperature before freezing, and leave at least 1-inch of room from the top of the jar to allow the sauce to expand without the jar exploding.

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