CSA Week 11: Zucchini Pasta Noodles with Roasted Tomato Sauce

I have a new gadget in the house, a spiralizer vegetable cutter.  This thing makes really neat spiral vegetable cuttings in just a few minutes and almost no effort.  I tried it the other day for some zucchini noodles to put under a delicious roasted tomato sauce.   I’ve also used it to make thinly sliced vegetables for a thai vegetable salad.  I can’t tell you how many carrots, beets, zucchini and apple ‘wormies’ my daughter has eaten lately because of this slicer.  Sometimes just cutting things a different way can inspire kids to eat their veggies and make it fun.  I’d highly recommend getting one of these gadgets in your home.

zucchini noodles

I had been stockpiling my tomatoes from Jen & Derek’s veggie box for a couple of weeks to have enough large tomatoes for this sauce.  I like pairing homemade tomato sauce with one can of tomato puree to make the sauce thicker.

Zucchini Pasta Noodles with Roasted Tomato Sauce

Serves: 6-8

For the sauce:
10-12 medium or large tomatoes, halved
1 tablespoon of olive oil
1/4 teaspoon of salt
lots of freshly ground pepper
1 onion, diced
3 garlic cloved, minced
1 tablespoon of tomato paste
2 cups of pureed tomatoes, no salt added
Fresh basil for serving
Freshly grated parmesan cheese for serving

For the zucchini noodles:
2 large zucchinis, one yellow and one green was fun, slice with spiralizer or make long thing strips with a knife

Preheat your oven to 350F.  Place the tomatoes cut side up on a baking tray and evenly cover drizzle with the oil.  Sprinkle with salt and pepper and roast until soft and releasing their juice, about 30-45 minutes.  Meanwhile, Preheat a large saucepan with a little oil.  Add the onion, saute for a minute or two until soft and aromatic.  Toss in the garlic and cook for a minute or two.  Add the tomato paste and pureed tomatoes, warming slightly before adding the entire tray of roasted tomatoes.  Continue to cook for at least 30 minutes.  Using a food mill, strain the mixture before serving.

Please note that I”m using a food mill to strain the tomato seeds and skins out.  If you don’t have one of these great gadgets, just cool the tomatoes slightly after roasting and remove the skins by gently rubbing them off.  Then add your tomatoes to the pot and cook with the rest of the ingredients.

For the noodles: you can serve them raw or lightly saute in a pan with a tablespoon of oil or melted butter for a minute or two to heat slightly.

zucchini noodle pasta

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