This recipe was born while creating meals for my gut healing protocol, A Blueprint For Balancing Your Microbiome. If you are struggling with gut health and are interested in enrolling in the next BBM group, contact me anytime.
The best part of this recipe is the simplicity. With only five ingredients, you have a restaurant-quality Italian-tasting meal that you can pair with a salad or vegetable side dish. You can use this sauce on veggies, beans, rice, or other grains. This recipe uses zucchini noodles. If you don’t have a spiralizer, just cut them in long thin strips or julienne.
- 2 sweet or yellow onions
- 3 tbsp extra virgin olive oil
- Pinch of Celtic sea salt
- 2 large tomatoes
- 2 large zucchini
- Cut the onion into long thin slices.
- Add the olive oil to a skillet, preferably cast iron.
- Allow to heat up slightly without smoking.
- Add onion and salt. Cover the onion with oil and salt by stirring.
- Reduce stove heat to low.
- Cook on low heat, occasionally stirring for 30 minutes to an hour (or more if you have time). You want the onions to be soft and sweet; you can caramelize them if not on the BBM protocol.
- Chop the tomatoes and add to the pan.
- You can turn the heat up slightly to a low-medium setting.
- Cook the tomatoes, occasionally stirring until they are soft and broken down. Add any desired herbs, although it is tasty without spices. Check out my Healing Italian Dressing for herbal inspiration.
- Spirilize or julienne the zucchini.
- From here, you can add the zucchini to the pan and cook sightly or add the sauce to the raw zucchini.
This sauce also tastes incredible with basmati rice.
Don’t forget to chew each bite at least 30 times