1 medium zucchini, cut with cone #2
1 tbsp lemon juice
1/2 tsp sea salt
Toss the zucchini with salt and let stand 5 minutes. Drain off any liquid that accumulates in the bowl. Add the lemon juice.
1 tbsp lemon juice
1/2 tsp sea salt
Toss the zucchini with salt and let stand 5 minutes. Drain off any liquid that accumulates in the bowl. Add the lemon juice.
Tomato Sauce
2 lb chopped tomatoes (approximately 2 ½ standard cans)
6 garlic cloves, peeled and grated
½ a large red onion, finely chopped
1 bay leaf
1 small handful fresh basil leaves
3 tbsp. good oil
Sea salt and pepper to taste
Place the oil, onion, and garlic in a large skillet. Turn the heat on medium-high, and cook the onions and garlic until they are translucent but not brown. Add the chopped tomatoes and bay leaf, and allow to simmer for 10-15 minutes, uncovered. Once the sauce has thickened, remove the bay leaf and pour half of the sauce into a blender or food processor and add the basil (the rest of the sauce can stay in the pan).
Blend the sauce until you have a smooth consistency (15-20 seconds) and pour back in with the other half of the sauce.
Stir the sauce, and season with salt and pepper to taste. Cook on low heat for an additional five minutes, then serve with the raw zucchini.
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