Yellow & Green Zoodles with Tomato Sauce

Keeping it simple tonight....

Yellow & Green Zoodles with Tomato Sauce

Easy & delicious!

When I haven’t planned dinner, pasta is a sure win, especially when it’s just me and my youngest son home for dinner.  Yellow & Green Zoodles for me, gluten-free pasta for him, both served with homemade tomato sauce and fresh parmigiana. To save time, I even purchased the already spiralized zucchini noodles. And I didn’t “cook” my zoodles, I feel like they “cook” enough when I put hot sauce on them.

Sauce recipe on the website, it takes 10 minutes to prep, then simmers and makes the house smell amazing & cozy.  We always have some in our freezer ready to dethaw at anytime.

Scroll down for the sauce recipe.

SaveSave

Recipe

Simple Homemade Tomato Sauce
 
This simple tomato sauce is easily made and a stock always in our freezer to be heated up and used over pasta noodles, pizza, chicken parm or noodles! Recipe easily doubles or more, just keep the same proportions.
Author:
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegan
Ingredients
  • 1 tbsp olive oil
  • 2 Garlic cloves, minced
  • 1 6oz Plain tomato paste (Lately we've been using Muir Glen because it's labeled gluten-free. Be sure use plain, not seasoned, as seasoned sometimes contain wheat in some brands)
  • 1 Tomato purée (we use Pomi Strained Tomatoes, 26.46oz)
  • 1 tbsp or more, dried basil
  • Salt to taste
  • ⅛-1/4 tsp Pepper or to taste
Instructions
  1. Heat olive oil under medium heat
  2. Sauté garlic until fragrant and just starting to brown
  3. Add tomato paste & stir in with olive oil
  4. Add tomato puree & stir together (If you want to make more or less, stick with ratio of 1 paste:1 puree)
  5. Add 1 cup of water or more till desired thickness
  6. Add lots of dried basil (I use approx 1 TBSP)
  7. Add pepper to taste (I use approx ⅛ 1- ¼ tsp)
  8. Add salt to taste (I tend not to use)
  9. Simmer for at least an hour, the longer the better
  10. Add water as needed

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: