Raw Tomato Sauce with Veggie Noodles


Hardly anything can be easier to make at home than tomato sauce. Tomato is in season from May until October, so if you can get your hands on some that are fresh and locally grown, they would be perfect to make the most out of this recipe.

We wanted to make it as simple as possible. That’s why this is a no-cook sauce. Choose to serve it on top of pasta, squash or zucchini noodles and you’ve got yourself a delectable dinner that’s super healthy, too.

Depending on what type of noodles you’re making, this recipe shouldn’t take more than 30 minutes to complete (and that’s if we’re being generous).

All you’ll need are some basic ingredients, a blender, a pan, and you’re ready to go!

Note: use a spiralizer for homemade vegetable noodles. Spiralizers are getting more and more popular in recent years due to their ease of use and versatility. 


  • 2-3 cups cherry tomatoes
  • 3 chopped onions
  • 3 cloves chopped garlic
  • 1/4 cup basil leaves
  • sea salt and black pepper
  • 2-3 tbsp olive oil

Optional: you can add mozzarella or parmesan if you’d like a more hearty version of this sauce.


  1. Take all your ingredients and put them in a blender. Mix until you get to the desired consistency (there’s no right or wrong here, go with what you prefer).
  2. Season with salt and pepper. Stir or mix again.
  3. Pour sauce in a bowl. If you wish, add cheese of choice to the sauce and put aside.
  4. Now it’s time to prepare your noodles. If you’re doing vegetable noodles, wash and peel your vegetables. Spiralize the desired amount. You can choose to eat them raw, steam them or cook them in boiling water. Whichever method you choose, don’t overdo it (especially if you’re using zucchini). Two minutes should be enough.

Note: when boiling veggie noodles, add them only after the water is already boiling. Otherwise, you risk overcooking your noodles and losing most of their nutritional value. 

This is a cheap and easy eat that will take you almost no time to prepare. The seasonal ingredients will make it taste delightful, and the combination of raw and only lightly cooked vegetables will refresh and replenish you.

Recipe provided by Brendan Harris.


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