Zucchini noodles with roasted tomato pomodoro
SmartPoints® value per serving
A hefty pile of zucchini noodles gets topped with a savoury sauce made from sweet onion, grape tomatoes, garlic, and basil. Most of the tomatoes roast whole until their skins burst, while some are halved before roasting so that they juice out and break down. The end result is a jammy consistency and almost creamy texture. Purchase premade zucchini noodles for ease, or make your own if you have a spiralizer (this will add a few minutes to the prep time).
1 small, thinly sliced
800 individual, grape variety
2 clove(s), crushed
¼ cup(s), finely chopped
240 g, zoodles
- Preheat oven to 200℃. Line a baking tray with foil and lightly spray with oil.
- Cut onion slices in half crossways. Cut 1½ cups tomatoes in half and set aside. In a medium bowl, combine whole tomatoes and onion and lightly spray with oil. Spread onto prepared tray. Bake for 10 minutes.
- Meanwhile, in a medium bowl, combine halved tomatoes and garlic and lightly spray with oil. Add to tray with whole tomatoes and onion, stirring to combine. Bake 20 minutes or until whole tomatoes are shrivelled and onion is tender. Remove tray from oven. Sprinkle tomato mixture with basil and season with salt and pepper. Gently stir to combine.
- Meanwhile, season zoodles with salt. Heat a medium non-stick frying pan over medium-high heat. Add zoodles and cook, stirring for 2 minutes or until heated through. Serve tomato mixture over zucchini.