Now that I’ve got several batches of slow-cooked marinara stashed in the freezer, I’ve been taking the easy route with summer’s remaining tomatoes. After all, it’s only during the few months of tomato season that raw sauce can fully prevail. Raw sauce is akin to bruschetta, allowing the sweet acidity of tomatoes to shine in its freshest form. Without the full-flavor piquancy, distinguishable only in local, in season tomatoes, raw sauce is heinous. But when those beauties are veiling their plants in red, nearly nothing can eclipse a good raw sauce.
It pairs beautifully with pasta, but for this recipe, I decided to swap the wheat for another fresh summer veggie still indomitably rampant in my garden– zucchini. While this isn’t the kind of dish I crave all the time, it’s perfect for summer. Rather than adding another layer onto your body before stepping out in the heat, zucchini keeps this “pasta” meal on the lighter side. Hot days burn for recipes like this. And it’s one raw foodies go crazy for anytime of year.
It’s refreshing to go fully raw every once in awhile. Now more than ever is the time to experiment with raw days, while garden produce is still booming. The best way to make raw sauce like this is to taste as you go. If you like more of an acidic sauce, give it a squeeze of lime. If you want it sweeter, add a pinch of sugar. Not spicy enough? Choose a hotter pepper, or perk it up with an extra dash of hot sauce. Likewise, the herbs are your choice. Just make sure to use vine-ripened tomatoes. The more varieties, the better, to intensify all the different flavors a tomato is capable of offering. Enjoy.
- -3 medium tomatoes
- -1 medium-large garlic clove, minced
- -1 spring onion, diced
- -1 Tbsp. fresh basil, chopped
- -1/2-1 Tbsp. parsley, optional
- -1 1/2 Tbsp. capers
- -3 serrano peppers, partially de-seeded, if desired, or hot pepper of your choice, minced
- -2-3 Tbsp. extra virgin olive oil
- -Salt and pepper, a few grinds, to taste
- -2-3 medium zucchinis, shaved into ribbons
- Slice tomatoes in half. Use fingers to remove seeds. Dice remaining flesh. Combine tomatoes with remaining ingredients, excluding zucchini.
- Season with salt and pepper, to taste.
- Place zucchini ribbons in a bowl, and top with sauce.