This spiralized zucchini with roasted cherry tomato sauce is a great summer salad or warm side dish, using all those tomatoes and squash from your garden or the Farmer’s Market.

SUMMER SQUASH “SPAGHETTI” WITH ROASTED CHERRY TOMATO SAUCE

2 lbs. cherry tomatoes, halved

1 shallot, chopped fine

3 T. extra virgin olive oil

3 garlic cloves, minced or 1 T. roasted and minced garlic from a jar

1 T. minced fresh oregano or 1 t. dried

1 T. tomato paste

salt and pepper

¼ t. red pepper flakes

3 lbs. yellow summer squash

¼ c. chopped fresh basil

¼ c. grated parmesan

If possible, use small summer squash, which have thinner skins and fewer seeds.  You can sub zucchini for all or some of the summer squash.  This can be served hot or cold.

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Toss tomatoes, shallot, 2 T. oil, garlic, oregano, tomato paste, 1 t. salt, ¼ t. pepper and pepper flakes together in a bowl.  Spread tomato mixture on a foil-lined, rimmed baking sheet and roast, without stirring, on lower rack until tomatoes are softened and skins begin to shrivel, about 30 minutes.
  2. Meanwhile, scrub squash well since they won’t be peeled. Cut ends off squash, making them as square as possible so they attach to the spiralizer nicely.  Using the appropriate blade, spiralize squash into ¼” thick noodles, then cut noodles into 6” lengths.

**I found this to be easier by just turning the crank a couple of times and then cutting the strings, rather than trying to cut the long strings after the whole squash was spiralized.

  1. Sprinkle squash with 1 t. salt and toss with remaining 1 T. oil on second rimmed baking sheet. Roast on upper rack until tender, 20-25 minutes.

**I think a better way to do this would be to use olive oil spray so the squash is more evenly coated.  it was hard to toss and there was not enough oil.

  1. Transfer squash to colander to remove any excess liquid (I didn’t have any). Transfer to large serving bowl.  Add roasted tomato mixture and any juices to bowl and toss gently.  Season with salt and pepper, sprinkle with parmesan and garnish with chopped basil.  Enjoy!

This recipe is from Cook’s Illustrated magazine.  Find it and more great recipes, equipment evaluations and cooking instruction at http://Cooksillustrated.com.  I forgot to take a photo of my dish, so this photo came from them as well.