Zucchini Noodles with Roasted Tomato Pomodoro
Uncooked sweet onions
2 oz, cut into 1/8-inch-thick slices (1/2 cup)
2 clove(s), medium, minced
¼ cup(s), chopped
⅜ tsp(s), divided
Fresh zucchini spirals
8 oz, 6 cups
- Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with cooking spray.
- Cut onion slices into 1½-in pieces. Cut 1½ cups tomatoes in half and set aside. In a medium bowl, combine whole tomatoes and onion and spray with cooking spray. Spread onto prepared pan. Roast at 425°F for 10 minutes.
- In medium bowl, combine halved tomatoes and garlic and spray with cooking spray. Add to pan with whole tomatoes and onion, stirring to combine. Roast at 425°F until whole tomatoes are shriveled and onion is tender. Remove pan from oven. Sprinkle tomato mixture with basil, 1/4 tsp salt, and pepper and stir gently to combine. Sprinkle remaining ⅛ tsp salt over zucchini spirals. Serve tomato mixture over zucchini.
- Serving size: 3 cups zucchini spirals and 1¼ cups sauce