Heirloom Tomatoes & Zucchini Spaghetti
Coming from an Italian heritage, it’s super easy to eat raw or vegan. While we are known for our breads, meats and cheeses, fresh fruits and vegetables are also a staple in an Italian home. Of course, no Italian kitchen is complete without tomatoes. I’m growing several varieties, and I’ll eat a tomato like an apple, no accoutrements necessary- but herbs make everything better!
Here on the farm we have a lot of fresh Italian herbs growing everywhere. It all reminds me of my childhood in New York. The peppery scent of oregano triggers memories of my grandfather’s roof garden. He put it in and on everything. Until I started growing it myself I forgot how this savory little dynamo changes the palate and enhances all it’s paired with. But it’s the smell of my basil plants that permeates the garden and brings me back to Sundays at my Nana’s. She would secretly throw in handfuls of basil when my grandfather’s back was turned and he would scold her not to touch his sauce. Actually, scold might be a polite term in this case… after all, he was Italian!
RAW VEGAN RECIPE: Heirloom Tomatoes and Zucchini Spaghetti
1 spiral cut zucchini
2 cups cherry tomatoes halved
¼ cup olive oil
3 cloves garlic crushed or sliced
1 small onion sliced (I used a large shallot)
5 fresh basil leaves julienned (1/2 tsp dried)
3 sprigs of fresh de-stemmed oregano (1/4 tsp dried)
1 sprig fresh de-stemmed thyme (¼ tsp dried)
¼ tsp ground sea salt
1/8 tsp dried bay leaf
1/8 tsp ground pepper
Place tomatoes, zucchini and the rest of the ingredients into a bowl and toss together, lay out on silicone sheets and place in the dehydrator for 3 hours at 115 degrees Fahrenheit.
*I prefer to make the zucchini and tomatoes separately and cook the zucchini for 2 hours and the tomatoes for 3. You can also blend the tomatoes after cooking and make sauce if you prefer it that way.
**This is the perfect recipe for making Puttanesca, just add a variety of vegetables to the mix. Puttanesca is ideal if you have a one random broccoli or carrot left over and you don’t want to waste it…throw it on in!
