1 cup ripe tomatoes, chopped (the demonstrator used Roma's)
1/2 cup sun-dried tomatoes, soaked 2-4 hours, drained and chopped
2 cups red bell pepper, chopped
1/2 cup apple, chopped
2 Tablespoons extra virgin olive oil
2 cloves garlic, crushed (or more to taste - the demonstrator used more)
1 teaspoon celtic sea salt, or to taste
Dash cayenne pepper
1 Tablespoon minced fresh thyme (or 1 teaspoon dried)
2 Tablespoons minced fresh basil (or 2 teaspoons dried)
1 Tablespoon minced fresh oregano (or 1 teaspoon dried)
6 medium zucchini, peeled
To make the marinara sauce:
Place all the ingredients for the sauce in a blender or food processor and blend or process until smooth.
Store in a sealed container in the refrigerator. (Sauce will keep for 4-5 days).
To make the "pasta":
Run peeled zucchini through a spiralizer, placing in a large bowl. Randomly cut through "pasta" several times with kitchen shears to shorten the LONG strands.
Toss the "pasta" with enough marinara sauce to coat well and serve immediately.
Serve with extra sauce on the side.