Zucchini Ribbons with Raw Tomato Marinara

• 1 1/4 pounds tomatoes, diced
• 2 dry-packed or oil-packed sun-dried tomato halves
• 1/2 cup basil leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 soft Medjool date, pitted and minced
• 1 small garlic clove
• 1 teaspoon thyme leaves
• 1 teaspoon coarsley chopped flat-leaf parsley
• Kosher salt and freshly ground pepper
• 4 medium zucchini (1 3/4 pounds)

1. In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, date, garlic, thyme and parsley and puree until smooth.
2. Season the sauce with salt and pepper.
3. Using a mandoline, cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti.
4. Transfer the zucchini noodles to a bowl.
5. Add the marinara sauce, toss to coat and serve immediately.

tomatoes, tomato halves, basil, extravirgin olive oil, lemon juice, garlic, thyme, coarsley, kosher salt, zucchini

Taken from www.foodandwine.com/recipes/zucchini-ribbons-raw-tomato-marinara (may not work)