Zucchini Pomodoro

Ingredients

• 6 zucchinis
• 2 1/2 cups of chopped fresh ripe tomatoes
• 12 sundried tomatoes, soaked in water to rehydrate, roughly chopped
• 1/2 cup extra virgin olive oil
• 3 cloves of garlic, peeled
• 2 tbsp fresh basil or parsley
• 1/2 tsp cayenne pepper
• 1 tsp unrefined sea salt

Directions

1. Soak sundried tomatoes in warm water to rehydrate, and chop them roughly. 
2. Spiralize or julienne the zucchini and place in a large serving bowl.
3. Blend or process the remaining ingredients until smooth.  Pour sauce over the zucchini "pasta".

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