Zucchini Ribbons and Tomato Sauce

I have to give a big thank you to our friend, Andrea, for this amazing tomato sauce recipe: Balsamic Roasted Heirloom Tomato Sauce. It was perfect over zucchini ribbons with chunks of Blue Moon cheese!

Just peel zucchini with a vegetable peeler. Saute in olive oil and medium heat for a few minutes or until al dente and toss in a little salt and pepper. Yes, the term, al dente, can apply to vegetables instead of pasta which it replaces. 

The sauce, though, is to die for. Luckily, I'm resurrected and can share it here. 
Enjoy!
Andy

• 2 1/2 Lbs heirloom tomatoes, sliced in big chunks
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar (Fustini's for both oil and balsamic!)
• 1/2 cup shallots
• 6 large garlic cloves (optional)
• 1/4 cup fresh oregano (or 1 tbsp  dried)
• 1 1/2 cups fresh basil
• 1 tsp kosher salt
• Coarsely ground pepper

1. Preheat oven to 415F.
2. Combine all ingredients in a large bowl and mix well. Pour into a 13" x 9" pan. Roast 1 hour or until the tomatoes are blackened.
3. Transfer to a food processor and run to desired consistency. 
4. Makes 4 to 5 cups.