Zucchini Noodles with Roasted Heirloom Tomatoes
1 overflowing pint of mixed heirloom cherry tomatoes
3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
2 tablespoons Terra Delyssa Organic Garlic Infused Olive Oil (or regular olive oil)
1 gousse d'ail émincée
2 medium organic zucchini, spiralized into noodles
juice and zest from 1/2 lemon
salt and pepper, to taste
Red pepper flakes, to taste
1/4 cup toasted almond slices
Grated Romano or parmesan cheese, optional
Preheat oven to 400ºF.
Toss the heirloom cherry tomatoes with 3 tablespoons of Terra Delyssa Organic Extra Virgin Olive Oil
and sprinkle with a little sea salt and freshly ground black pepper. Arrange in a single layer on a rimmed baking sheet. Roast for 15 – 20 minutes or until the tomatoes begin to burst. Remove the pan from the oven and set it aside.
Heat 2 tablespoons of Terra Delyssa Organic Garlic Infused Olive Oil in a large pan over medium-high heat and add the minced garlic. Heat for 1 minute, until fragrant, then add the zucchini noodles. Cook for 2-3 minutes, until the zucchini noodles begin to soften, then add the tomatoes and all of their juices, the fresh lemon juice and zest and salt and pepper, to taste. You can also add a pinch or two of red pepper flakes if you desire. Toss to combine.
Serve the noodles topped with freshly chopped basil, toasted almond slices, and freshly grated cheese, if you’d like.