A spaghetti sauce to rival even the cooked sauces.
1 ripe tomato chopped, about 1/2 cup
1/2 c sun dried tomatoes soaked or oil-packed
1/2 red bell pepper, chopped, about 1/2 c
2 TBSP olive oil
1 TBSP minced fresh basil or 1 tsp dried
1 tsp dried oregano
1/2 tsp crushed garlic, about 1 clove
1/4 tsp plus 1/8 tsp salt
dash black pepper (optional)
dash cayenne
Put all in food processor and process until smooth
Pour over the Zucchini Pasta al Pesto adding the meatballs.
Keep in mind this recipe is designed for 1 or 2 people, increase as needed