Less of a typical “sauce”. Think gazpacho. Actually, I ate the rest of it like gazpacho so…
Summery, light and fresh.
I made zucchini noodles (zoodles) with my zyliss julienne peeler. They are sharp as hell; if it’s your first time using one, take caution! I’ve sliced my fingers a million times making noodles from carrots, cucumbers, zucchini, etc…
1 pint of fresh tomatoes, I used cherry
1 1/2 stalks of celery, chopped
1 clove of garlic
1 T evoo
1 T balsamic vinegar
1 t dried oregano
Salt & pepper to taste
2 T capers, drained and rinsed
Blend all ingredients until smooth.
Taste and adjust seasoning if necessary.
Toss with noodles, pasta or pour over any dish that needs a pop of acidity.
Stir in fresh herbs like parsley, cilantro or basil after blending.
You could warm this in a sauce pan if you like. I prefer it as is.