Grandpa Gary’s Uncooked Pasta Sauce

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
  • Kosher salt


  1. Combine all ingredients and let them marry at room temperature for at least an hour.
  2. 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.
Plant-Based Salads and Sides Gluten-Free

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