Having an abundance of fresh, summer tomatoes has inspired many kitchen apothecary creations this week. One such creation was a tomato and herb sauce inspired by a favorite cooked recipe I use to make every summer, all summer, in my pasta eating days.
This is a very easy recipe that lends itself perfectly for all sorts of fun variations. It could easily be a cooked sauce, a sauce you set out in the sunshine (covered of course) to warm it and infuse the flavors, or raw as I made it. It would also lend itself nicely as a picnic or potluck meal. In fact, if you put the sauce on top of your zucchini noodles before heading out to your picnic or potluck, by the time you eat it it will taste like a yummy cooked meal. Easy, versatile, and so tasty!
This is also a recipe that, with slight variations, would be a suitable side-dish on the Gerson therapy.
Tomato & Herb Sauce
1 cup yellow cherry (or grape) tomatoes, washed, cut in half
1 cup red cherry (or grape) tomatoes, washed, cut in half
3 large cloves garlic (or to taste), minced
½ – 1 tsp sea salt (or to taste) [omit on Gerson]
1 tsp dried marjoram (or 1 Tbl fresh)
¼ cup fresh basil, chopped [omit on Gerson, can replace with parsley]
1 Tbl olive oil [omit on Gerson or replace with *flax oil if keeping this dish raw]
- Combine all ingredients into a bowl and stir well to combine.
- Ideally, let sit for several hours to let the flavors combine.
- Serve on zucchini, kelp or other veggie noodles.
- Garnish with Brazil nut ‘parmesan’ (4 Brazil nuts + 1 Tbl nutritional yeast processed into a fine meal) or hemp seed.
*Don’t heat flax oil, it will destroy its valuable nutrients. Flax oil is not a cooking oil. Only use in this recipe if you are keeping it raw!