sun pasta sauce 



Written by :

             Mimi Lam

                             wellness coach - founder of Mimi's natural

                             Rejuvenation Cafe & Wellness Center. 

From Garden to Table

Last week I was struck with the sudden urge to get creative in the kitchen. I recall that it occurred at the precise moment I glanced out my kitchen window at my beautiful garden. How divinely inviting it looked!  I surveyed my gorgeous, plump tomatoes, picked a few, and decided to use them to create a simple no-cook pasta sauce. I call my masterpiece Sun Pasta Sauce. My method is really very simple.  I dice fresh tomatoes, combine them with garlic, parsley, basil, olive oil, salt, and seasoning. Then I cover the concoction, place it in front of my window in a sunny spot for a few hours, and let it marinate while I tend to a few other household tasks. Who knew that the glorious sun could be nature’s slow cooker? My sauce is simple, wholesome, and nutritious. It’s a great vegetarian and vegan treat, and qualifies in the raw food category as well because there is no cooking involved. This hearty sauce can be served over traditional boiled semolina pasta, but also pairs excellently with spiralized zucchini and carrots (raw or lightly steamed vegetables prepared in the shape and texture of spaghetti are very much the clean eater’s best friend!). However you choose to serve it, this sauce is a winner. It gives me great pride to know that I can feed my family something healthy and delicious that I grew in my own backyard. Bon appetit!


Prep Time:  

Approximately 10 min.



6 tomatoes

2 cloves of minced garlic

1 tablespoon fresh parsley

1 teaspoon fresh basil

1 cup olive oil

Salt and seasoning to taste



Combine all ingredients and pulse in a blender or food processor until consistency is to your preference. Pour into a container, cover, and let marinate for 3-4 hours, preferably on a sunlit windowsill.

Note: Refrigerate any unused sauce and consume within 24 hours.



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