Zoodles and Tomato Sauce
2 large zucchini (or 4 small), spiraled
Olive oil mister or cooking spray
2 lb. tomatoes, cut into large chunks
1 onion, chopped
1 tbsp. olive oil
1 tsp. Italian seasoning
¼ tsp. red pepper flakes
5 cloves garlic (whole)
2 tbsp. balsamic vinegar
1 teaspoon coconut palm sugar
Salt & pepper, to taste
Nutritional yeast or Parmesan cheese (Optional Garnish)
Red chili flakes (Optional Garnish)
Preheat oven to 450 degrees.
Spray baking sheet with olive oil.
Place tomatoes, onion, and garlic cloves on baking sheet and spray with additional oil.
Transfer sheet to oven, placing on lower rack.
Bake tomatoes for 20 minutes, stirring tomatoes after 10.
Meanwhile; heat large stock pot with salted water to a boil; blanch spiraled zucchini for 3 minutes.
Drain and place in a large bowl.
Set aside until tomato sauce is finished.
Let tomato mixture cool for five minutes; transfer tomatoes, onion, and garlic to food processor or Magic Bullet and add olive oil, coconut sugar, and red pepper flakes.
Process until almost smooth.
Add salt to taste.
Toss desired amount over zucchini noodles, reserve any remaining for another use.