Another great way to use summer garden harvest, this easy sauce is delicious warm or room temperature over spiralized zucchini “noodles’ or spaghetti squash. Also makes a great bruschetta topping on sprouted grain toast.
4 or 5 large locally grown tomatoes, diced
Several sprigs fresh basil, to taste (I use about ½ cup fresh leaves, packed), chopped
2-3 cloves fresh garlic, minced
2 TBSP olive oil
Combine all ingredients and let them marry at room temperature for at least an hour.
Serve atop cooked whole grain pasta or, for a gluten-free option, serve over sautéed julienned zucchini “noodles” or baked spaghetti squash (click here for how to cook spaghetti squash). Top with a pinch of red pepper flakes or toasted pine nuts if desired.