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

1. Preheat oven to 400 degree Fahrenheit.
2. Prep tomatoes by washing, patting dry, and cutting in half.
3. Place on baking sheet face up and drizzle with 2 TBSP of olive oil. Season with salt and pepper.
4. Roast in oven for about 30 minutes. 
5. Add garlic cloves to pan and place back in oven for 20-30 more minutes (until tomatoes begin to brown.
6. Let tomatoes sit for 5 minutes and peel skins off.
7. Place roasted tomatoes, garlic, fresh basic, and apple cider vinegar into a high-speed food processor (or blender) and process until smooth.
8. Once smooth, add salt and pepper to taste.

 ​Instruction for Zoodles

1. Bring 2 cups of water to a boil.
2. Use a spiralizer to make zucchini noodles (or if using a veggie peeler, cut into thin strips the long way down the zucchini).
3. Place zucchini noodles into boiling water for 2-3 minutes, until thoroughly heated.
4. Put zucchini noodles into a strainer and serve immediately for best results.