This Chunky Tomato Vegetable Sauce with Zucchini & Butternut Squash Noodles is so versatile it can be served with vegetable noodles or even rice, legume or pasta noodles.
This chunky sauce is also great served with Multi-seed Flaxseed Crackers or Flaxseed Crackers. It’s delicious with wraps as well….the possibilities are endless! PLUS it’s so easy to make and it doesn’t really matter what vegetables you have on hand you can make this work…. (wink: that means its great to make when you want to clean out the fridge 😉 ) Oh, and the added bonus, it’s oil free!!
Part 1 – Chunky Vegetable Medley
For this part I’ve listed some typical vegetables you may use, but I’ve also made this sauce numerous times over the years and simply used whatever veggies I have on hand. And the sauce has been Deee-Lish each and every time!!
- 1 red pepper, chopped
- 1 zucchini, chopped
- 1/2 red onion chopped
- 1 cup mushrooms chopped
Add all vegetables to a bowl and toss well together.
Variations: I’ve added other vegetables like eggplant, brocolli, carrots, celery, pretty much anything you have on hand can work for this recipe, follow your taste instincts 🙂 Try adding a bit of cut-up mango!!! Oh ya!!!
Part 2 – Tomato Sauce
- 1 pkg sun-dried tomatoes, add water to cover tomatoes and soaked 30 minutes, then drained (remember when buying dried fruits and vegetables, if the fruit/vegetable is a bright colour, i.e. bright tomato colour, this likely means sulphites have been added. It’s best to select dried fruits veggies that are dark brownish colour, perhaps not a pretty, but they are sulphite free and that is a good thing!!)
- 4 large tomatoes, quartered
- 4-8 cloves garlic (as much or as little as you like!)
- 1 lemon, juiced
- 1 tbsp italian seasoning (or you can use about 1/2 cup of any other fresh herb you like – basil, parsley and/or cilantro, etc.)
In food processor, add all ingredients and process until smooth.
Part 3 – Noodles
For this dish I chose to make a combination of zucchini and butternut squash noodles.
- 1 zucchini
- 1/2 butternut squash
Using my Spirooli Slicer (see below), and spiral the noodles using the small or medium noodle blade (I used a combination of both).
Variations: Instead of raw vegetable noodles, you could use kelp noodles, you could even use your favorite wild rice (sprouted or cooked) or try your favourite cooked noodle – I love noodles made from legumes like Maria’s Noodles Chickpea Noodles, rice noodles are another option – use whatever you like!!
Putting it Together
Add Tomato Sauce to Vegetable Medley together and toss well together. I find it’s best if you can let the mixture sit for a while so the flavour mesh together. I often make in the morning or the night before and cover and refrigerate.
I like to remove from the fridge at least a 1/2 hr before serving so it’s at room temperature. Once ready to serve, add noodles to a bowl/plate and top with Chunky Vegetable Tomato Sauce.