Prep 10 mins
Cook 5 mins
From Eat Smart, Eat Raw. The author says her kids love it, so I can't wait to try this kid-friendly recipe!
- Roughly chop tomatoes, avocado, carrots, and celery. Put everything in the blender and blend to a thick sauce.
This was a good sauce, but just a little sweet for what I was expecting as a pasta sauce. I ended up adding about a teaspoon of Kosher salt and next time I think I'll omit the dates. I served it over long shredded zucchini instead of cooked pasta. It made a ton! I froze two containers and might try using the puree to make some healthy veggie muffins. There are a lot of possibilities with this one! I would make it again.
Fantastic and versatile! My family's favourite 'sauce'. We also use it as a dip and a pizza topping. I also add alfalfa sprouts and blend well; my eldest daughter says alfalfa 'tastes like eating hair' so I have to blend it into sauces, soups and smoothies instead :D