1 ¼ pounds of tomatoes, diced
1 soft medjool date, pitted and minced
2 dry-packed or oil-packed sun-dried
1 teaspoon thyme leaves
1 teaspoon coarsely chopped flat-leaf parsley
½ cup of basil leaves Kosher salt and freshly ground pepper
¼ cup extra-virgin olive oil
1 small garlic clove
1 tablespoon fresh lemon juice
4 medium zucchini (1 ¼ 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. Season the raw tomato marinara sauce with salt and pepper.
2. Using a mandolin, cut the zucchini length wise into _-inch-thick-slices, then cut the slices lengthwise into strips resembling spaghetti.
3. Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat and serve immediately.