Oodles of Zoodles

Ingredients

10 zucchinis

8 medium tomatoes

2 TBSP olive oil

8-10 cloves of garlic

Salt, to taste

Pepper, to taste

20 leaves of fresh basil

1 tsp apple cider vinegar

Makes: 3 cups, 6 servings

Preheat oven to 400 degree Fahrenheit.

Prep tomatoes by washing, patting dry, and cutting in half.

Place on baking sheet face up and drizzle with 2 TBSP of olive oil. Season with salt and pepper.

Roast in oven for about 30 minutes.

Add garlic cloves to pan and place back in oven for 20-30 more minutes (until tomatoes begin to brown.

Let tomatoes sit for 5 minutes and peel skins off.

Place roasted tomatoes, garlic, fresh basic, and apple cider vinegar into a high-speed food processor (or blender) and process until smooth.

Once smooth, add salt and pepper to taste.

Bring 2 cups of water to a boil.

Use a spiralizer to make zucchini noodles (or if using a veggie peeler, cut into thin strips the long way down the zucchini).

Place zucchini noodles into boiling water for 2-3 minutes, until thoroughly heated.

Put zucchini noodles into a strainer and serve immediately for best results.