Heirloom Tomato Rawsagna Salad 2nd Place Winner 2011 Tomato Art Festival Recipe Contest

Ingredients

Instructions

kEY ELEMENT PREP

CASHEW RICOTTA:
Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta.
    Add water if necessary

TOMATO SAUCE:
Blend in food processor until smooth

BASIL CASHEW PESTO
Combine in food processor and blend until slightly chunky, but mostly smooth

ZUCCHINI “NOODLES”
Cut the zucchini length wise & use veggie peeler or mandolin slicer to cut into very thin slices. Toss into olive oil/thyme/salt pepper until coated.

FULL ASSEMBLY:
Make individual portions by layering the zucchini into squares overlapping. Then spread tomato sauce, a dollop of pesto, a dollop of ricotta. add a slice of heirloom tomato: Repeat 2-3 times to create layers. Top with a dollop of Ricotta & garnish w/ a basil leaf!

Submitted by Jennifer Hayden

This vegan, gluten-free, raw, recipe was the second place winner in the 2011 Tomato Festival Recipe Contest. It has 4 types of tomatoes and is great as an appetizer, entree, or a salad.  A terrific recipe to play with & find your personal spin or prepare just as Jennie designed—your family & guests will love this healthy, flavorful option.

From NashvilleFarmersMarket.org