Fresh and colorful, this was so much fun to make and even more fun to eat. I love working with fresh, fragrant foods! Although there are some delightful pasta sauces on the market I always enjoy making my own. The flavors are so much more vibrant and I know exactly what I'm getting. Another benefit to this sauce is that any leftovers can be used to make bruschetta. Scrumptious!
~4 vine-on tomatoes
~1 clove of garlic
~fresh sage leaves
~fresh basil leaves
~1 small zucchini
Quarter tomatoes and slice zucchini and put in food processor. Add all other ingredients and blend. For a chunkier sauce, less tomatoes and for a thinner consistency add more tomatoes. This recipe has a slightly thicker consistency.
While warming sauce on the stove, I stirred in some parmesan cheese. Toss with your favorite pasta (I like whole wheat spirals) and then top with provolone cheese (optional).
* For the leftover sauce I made bruschetta by toasting a few slices of organic quinoa flax bread then topped with the sauce and a slice of provolone cheese and warmed in a toaster oven until the cheese was melted. What a delicious treat!
Bon Appetit!
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