Marinara Sauce (made with l-o-v-e)

My boyfriend and I stopped by this lovely little fresh veggie stand by a nearby farm and picked up some fresh produce, picked that day!  What a difference!  Is it weird that a bag of spinach, zuchinni, and tomatoes made me super happy? LOL

Anyways, I needed to make a dish to really soak of the beautiful flavours of these tomatoes.  So here we go!  And it was DELISH!


Naturally, I had to use my fresh Zucchini to make “pasta”. SO GOOD!


About 4lb chopped tomatoes, roughly chopped

Fresh thyme, oregano, and basil (as much as you like)

Herbs de provence, sprinkle

Red pepper flakes, sprinkle

4 gloves garlic, minced

1 large vidalia onion, chopped

salt, pepper

Dried basil, oregano, thyme (to taste once almost cooked)

1 tbsp olive oil

Large Zucchini to make noodles (a spiralizer works best)


Oops forgot the onion in my picture!


Biggest zucchini ever!

  1. Spiralize your zucchini into “noodles”, I like the thin setting, makes it kind of like spaghetti.


  1. Prep all your chopping for the marinara sauce.


  1. Heat olive oil on medium heat and add onions and garlic.  Sauté until fragrant.
  2. Add tomatoes, salt, pepper, red pepper flakes and stir to combine.  Put your fresh herbs on top in a bunch, bring to a boil and then reduce to a simmer.
  3. Cover your sauce and allow to simmer for about 20 minutes.



6. After about 20 minutes, taste your sauce and add any extra salt, or dried oregano, basil, and thyme to taste.

You can simmer your sauce for as long as it takes to thicken up a bit.  I like mine chunky so we left it alone, but you can throw in the blender after if you prefer a smoother sauce.

7.  Before serving, heat your zucchini noodles in a saucepan slightly until warmed through.  Top with sauce and fresh basil leaves.  Enjoy!





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