Zoodles with Fresh Tomato Sauce… the perfect use of your garden tomatoes.

It doesn’t get any fresher than these Zoodles with Tomato Sauce. Once you make your own homemade tomato sauce it will be hard to go back to the store bought stuff! Pairing this delicious sauce with zoodles creates a healthy, gluten and dairy free recipe that actually tastes amazing! For the zoodles in this recipe you can use a spiralizer, or buy them fresh from the produce section of your grocery store.

What you’ll need to make Fresh Tomato Sauce:

4 ripe tomatoes blanched
3 cloves of garlic minced
1/2 onion sliced and diced thinly
fresh basil (optional)
sausage sliced into 1/2 inch rounds
1 tablespoon coconut oil

How to make Fresh Tomato Sauce:

To blanch the tomatoes, score a small letter x to the bottom of the tomatoes and drop them into a pot of boiling water. Only leave them in the boiling water for a short time. When you remove the tomatoes from the water, let them cool on a cutting board. Once cooled, the skin should easily peel off.
Over a bowl, gently squeeze each tomato to release the seeds and juices along with the center segment to discard. You now will be left with just the meaty flesh of the tomatoes. Place them into a bowl and with an immersion blender or regular blender, blend until smooth or to the texture you prefer.
In a pan on medium high heat, add a tablespoon of coconut oil and the thinly diced onions. At this time, you can add in the sausage rounds to brown in the pan if you’d like. Cook the onion until it’s translucent.
Add the minced garlic to the hot pan and cook until you can smell the garlic. As soon as you can smell the garlic, add in the tomato sauce. Stirring for a short time.
You can now add the zoodles to the sauce and toss them all around. You might need to cook off the excess liquid from the zoodles to reduce the sauce and intensify the flavor.

For the Zoodles

There are a few options for the zoodles in this recipe. If you want to make your own, you will need a spiralizer and fresh zucchini. If you don’t have a spiralizer on hand, you can always just buy premade zoodles at your local grocery store in the produce section.

How to store Zoodles with Fresh Tomato Sauce:

If you want to make this meal ahead, it’s best to store the zucchini noodles (zoodles) and tomato sauce in separate containers in the fridge. It’s helpful to store the zoodles with a paper towel to absorb excess moisture. Don’t skip the paper towel because it will absorb moisture from the zucchini preventing the zoodles from becoming soggy. The sauce can go in an airtight container in the refrigerator until future use. Once prepared, you can store the zucchini noodles with the tomato sauce in a container in the fridge and it will keep for a few days.

How to cook zucchini noodles:

The best and easiest way to cook your zoodles is just to boil them like regular pasta. It should only take around 1 to 2 minutes, or until easy to bite into. In this recipe you may want to take your zoodles out early and let them finish cooking in the tomato sauce.

Are Zoodles with Fresh Tomato Sauce gluten free?

Yes! This recipe is completely gluten and dairy free. If you are looking for a delicious gluten free dinner, these zoodles are a great option.

Zoodle replacements:

If you want to enjoy this recipe with regular pasta, go right ahead! The fresh tomato sauce would pair just as well with your favorite noodles. You could also use any other vegetable noodles like carrot, or squash noodles.

What to serve along side Zucchini Noodles with Fresh Tomato Sauce:

Here are some things we think would pair perfectly Zoodles and Fresh Tomato Sauce:

Parmesan Garlic Knots
Parmesan Breadsticks
Corn on the cob or Corn Salad

Fresh Tomato Sauce

When tomatoes are in season and fresh from your garden, you have to make Fresh tomato sauce.

Author Kami - NoBiggie.net

Ingredients

4 ripe tomatoes blanched
3 cloves of garlic minced
1/2 onion sliced and diced thinly
fresh basil optional
sausage sliced into 1/2 inch rounds
1 tablespoon coconut oil

Instructions

To blanch the tomatoes, score a small letter x to the bottom of the tomatoes and drop them into a pot of boiling water. Only leave them in the boiling water for a short time. When you remove the tomatoes from the water, let them cool on a cutting board. Once cooled, the skin should easily peel off.
Over a bowl, gently squeeze each tomato to release the seeds and juices along with the center segment to discard. You now will be left with just the meaty flesh of the tomatoes. Place them into a bowl and with an immersion blender or regular blender, blend until smooth or however texture you prefer.
In a pan on medium high heat, add a tablespoon of coconut oil and the thinly diced onions. At this time, you can add in the sausage rounds to brown in the pan if you'd like. Cook the onion until it's translucent.
Add the minced garlic to the hot pan and cook until you can smell the garlic. As soon as you can smell the garlic, add in the tomato sauce. Stirring for a short time.
You can now add the zoodles to the sauce and toss them all around. You might need to cook off the excess liquid from the zoodles to reduce the sauce and intensify the flavor.