Sunday Marinara Caprese
By Bolthouse Farms

Wunderoots™ Sunday Marinara Noodled Carrots with blistered cherry tomatoes, baby mozzarella and fresh basil, drizzled with balsamic glaze.


  1. Heat the olive oil in a heavy bottomed skillet on high until hot.
  2. Add in the cherry tomatoes and season with salt and pepper. Cook for about 3 minutes on high heat, tossing occasionally until blistered and slightly soft.
  3. Follow on pack instructions to heat the Wunderoots™ Sunday Marinara Noodled Carrots and then add in the Sunday Marinara sauce. Simmer on low for 3 minutes tossing lightly.
  4. Turn off the heat and stir in the mozzarella balls and torn basil.
  5. Serve with a drizzle of balsamic vinegar glaze.


  • 1 package Wunderoots™ Sunday Marinara Noodled Carrots
  • 2 tablespoons extra virgin olive oil
  • 10 ounces cherry tomatoes, cut in half
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, freshly ground
  • 8 ounces mozzarella balls or pearls
  • 30 leaves basil, fresh
  • drizzle balsamic vinegar glaze
  • Servings: 4
  • Prep: 20min