I’m so, so happy to be sharing this recipe with you today. See, I’m part of The Secret Recipe Club – where a bunch of food bloggers get together and are assigned a blog from which to pick a recipe and recreate it for themselves. Of course, it’s all a secret until the big reveal.
And today’s the big reveal for my group! Hooray!
I was assigned Judee’s Gluten Free A-Z Blog - a blog full of healthy, fresh recipes which (let’s not kid here) I need to spend a lot more time focusing on. After delving through many recipes I found one which immediately piqued my interest: A fresh, simple tomato sauce. As we all know, I’m a big fan of pasta. Big. And I’m always looking for new ways to dress it.
So I tried this recipe, slightly adapted, and let me tell you: It’s ah-maaaaaazing. Like, “I wanted to eat it with a spoon right there on the spot” amazing. The addition of raisins to add natural sweetness is brilliant, and brightens things up beautifully. I can see using it as a spread on sandwiches or on top of fish, or paired with mozzarella as a twist on caprese salad.
Or, as I said, straight off a spoon.
I couldn’t find sun-dried tomatoes at the store (seriously), so I took a can of diced tomatoes and roasted them in the oven at 400 degrees for 30 minutes. It really intensified the flavor.
I also didn’t have fresh basil (seriously, my store sucks sometimes) so I used basil paste instead. Sometimes you just have to work with what you’ve got, right?
Once the sauce was finished whizzing around in the processor, I tossed it with hot pasta and let the residual heat warm everything up. Judee’s suggestion, and I think this is brilliant, is using spiral-sliced zucchini instead of pasta. In the past I’ve actually used a vegetable peeler to peel thin “strands” off of yellow squash and you know what? It was really good!
But in this instance, I was in the mood for p-a-s-t-a.
Add a little fresh grated parm and voila! Heaven.
Thanks, Judee, for this terrific recipe!
If you’re interested in learning more about the Secret Recipe Club, check it out here! I’m already looking forward to next month’s assignment.
Adapted from Gluten Free A-Z Blog
1 small can diced tomatoes, drained (1/2 cup after drying)
2 1/2 cups fresh tomatoes
1/4 cup raisins, soaked in hot water for 1 hour
1 clove garlic, peeled
1/4 cup basil paste, or 1/2 cup fresh basil (or more to taste)
1/4 cup olive oil
Sea salt to taste
If using canned tomatoes, drain and spread tomatoes in a baking pan. Roast for 30 minutes at 400 degrees, until dried. Should result in around 1/2 cup dried tomatoes.
Add tomatoes, raisins, garlic and basil to bowl of food processor. While processing, add olive oil in a slow stream. Process until smooth.
Makes around 2 cups of sauce.
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