Most of the spaghetti sauce recipes cook the sauce and use some type of pasta noodles to pour the sauce over. This one is perfect for vegans and vegetarians, plus those who are gluten intolerant.
It uses zucchini "noodles" as the spaghetti and the tomato sauce is raw. It is super yummy too!
The best and most fun thing to do is to buy a Saladacco spiral cutter (see Resources Page) and use that to make the zucchini look just like noodles. It is easy and fun to do - kids love it!
If you are going to use meat in the sauce, cook up a whole package of ground beef for the full recipe and half a package for half of the recipe. You can add it to the sauce that has been slightly warmed after it has marinated in the refrigerator overnight.
After that, you can put into 16 ounce containers and eat it cold on the run (still yummy!) or heat it slightly for warm spaghetti if you are at home. Either way, it is good for you and good tasting too.
Tomato Basil Spaghetti Sauce
(Half recipe in parentheses)
6 (3) cups fresh tomatoes
* 3 (1 1/2) cups sun-dried tomatoes (soaked 1-2 hours)
1 ½ (3/4) cups fresh basil
4 (2) cloves garlic
3 (1 1/2) tablespoons lemon juice
1 (1/2) teaspoon Celtic sea salt
3 (1 1/2) tablespoons Olive Oil
* 9 (5) dates (soaked 1-2 hours)
* Half (one quarter) of a sweet onion (put in freezer 10 min. before chopping)
1 (1/2) teaspoon oregano
1 (1/2) teaspoon thyme
*****************************************************************
1. Put the garlic in the food processor first and chop.
2. Add the dates next and blend well (check to see that there are no pits in the dates).
3. Next add the sun-dried tomatoes and blend.
4. Then add the rest of the ingredients and blend until smooth.
5. If you prefer to have meat, cook a whole package of Whiteoak Pastures organic grass-fed and grass-finished ground beef the correct way (see "Cooking Meat - Low and Slow") and add it to the sauce.
6. Put in the fridge and let it sit overnight so that the flavors meld together.
7. Use strips of zucchini as “spaghetti” to put the sauce over. Use your judgement as to how much to use.
If you have a Saladacco cutter, it will spiral cut the zucchini so that it looks like spaghetti.
This is great served cold in the summer time or you can gently heat it over a stove in a double boiler type arrangement to warm it up for the colder months, but still keep the enzymes and nutrients alive.
Recipe makes 4 16-oz. servings of spaghetti, 1 large lasagna and 4 pizzas.
* Indicates something that needs to be done ahead of time.
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