Zoodles with Rosemary Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 zucchini
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon spice mix (Chimichurri)
- 2 tablespoon clarified butter
For the sauce:
- 10 half tomatoes, dried
- 2 large shallot (s)
- 2 tablespoon, heaped pine nuts
- 4 stalks rosemary, fresh, young shoots
- 1 teaspoon garlic
- 15 cherry tomato (s)
- 2 tablespoon, heaped tomato paste
- 1 teaspoon spice mixture (Magic Dust)
- 2 teaspoons black pepper
- 1 tablespoon Worcestershire sauce, vegetarian
- 750 ml tomato juice
- Balsamic
- 2 tablespoon crème fraîche
- 2 tablespoon, heaped clarified butter
Print Recipe
Pin Recipe Instructions
- For the tomato sauce, dice the dried tomatoes and shallots and fry them in clarified butter over medium heat. Then add the pine nuts, fresh rosemary and garlic and continue frying. Cut the cherry tomatoes into slices, add the tomato paste to the mixture and season with magic dust, pepper and Worcester sauce. Top up with tomato juice and simmer gently for about 20 minutes.
- Homogenize the tomato sauce with a hand blender. Finally, season with balsamic vinegar and adjust the consistency you want with crème fraîche.
- In the meantime, wash the zucchini, cut off the ends and peel the zucchini about halfway with a peeler. Clamp the zucchini in a vegetable spiral cutter (e.g. from Lurch) and make the zoodles.
- Heat the clarified butter and fry the zoodles for about 6 minutes. Finally, salt, pepper, add chimichurri and mix with the tomato sauce. The zoodles should be al dente.
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