Since I just told you about those delicious Pad Thai Zoodles, I figure zucchini noodles might still be on your mind. So it would be the perfect time to share this Spicy Tomato Butter Basil sauce recipe with ya’ll. We’ve have been enjoying this amazing sauce over zoodles all summer long. The buttery sauce is just perfect over that fresh zucchini. But even if you’re not in to zucchini noodles
– which I can’t imagine because they are sooo yummy – this rich decadent tomato sauce is equally to die for over regular old pasta.
I bet a lot of you folks have bunches of ripe tomatoes that need to be put to good use and this recipe is just the thing for that. But if you are in a bit of a hurry and don’t want to make things totally from scratch, you can substitute in two 28 oz. cans of diced tomatoes (I love the San Marzano ones) in lieu of the garden fresh option. Always tasty, no matter which way you go. And you’ll have quite a bit of this sauce. Generally the husband and I get two to three meals out of a batch of it. So if you don’t fancy having it for dinner twice in a week, the good news is that it freezes very well.
Fresh and flavourful, lush and velvety, you just can’t go wrong with this Spicy Tomato Butter Basil Sauce. Serve it over zoodles for a light, summer garden vibe and when you need some cold weather comfort, it will be just the winter warmer you need served over a big bowl of pasta.
Zoodles with Spicy Tomato Butter Basil Sauce
recipe for Spicy Tomato Butter Sauce with Basil slightly adapted from: Once Upon a Chef
For the Zoodles:
- 5 medium zucchini
- 3 Tablespoons of olive oil
For the Spicy Tomato Butter Sauce with Basil:
- 4 pounds plum tomatoes (or two 28-ounce can diced plum tomatoes)
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium yellow onions, peeled and cut in half
- 4 garlic cloves, peeled and smashed
- 1 red pepper, finely diced
- 1-1/4 teaspoons salt
- 1 teaspoon sugar (you may not need this if your tomatoes are very sweet)
- 2 tablespoons chopped fresh basil
- freshly grated parmesan cheese – to serve
If using fresh tomatoes: Using a sharp knife, cut an 1/4-inch deep X on one end of each tomato. Then, place scored tomatoes into a pot of boiling water and cook until you see the skin starting to wrinkle and split, 1-3 minutes, then lift the tomatoes out with the slotted spoon and plunge them into a bowl of ice cold water. Peel the skin off of the tomatoes and cut into 1/2-inch chunks. (Cut off and discard the cores at this point.)
Place the diced tomatoes and all of their juices into a large saucepan. Add the butter, olive oil, onions, garlic, red pepper, salt and sugar and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 75-90 minutes, stirring occasionally, or until the sauce is no longer watery. Remove and discard the onions and any large chunks of garlic (the garlic should have mostly dissolved into the sauce). Personally, I like onions and at this point these onions are sooooo tasty, I couldn’t bear to throw them away. So I chopped one of the onions up and added it back into the sauce. Taste and adjust seasoning if necessary. Add basil right before serving.
Cut the zucchini into noodles by using a vegetable spiralizer tool. Cut zucchini noodles to a manageable fork twirling length – about 10 – 12″. Toss zoodles with a bit of salt and set aside for 15 – 30 minutes so that they can release some of their moisture. Drain zoodles. Add olive oil to frying pan and heat over medium heat. Add zucchini noodles and cook for 2-3 minutes or until tender. Take care not to overcook the zoodles. They are better slightly crunchy. Turn the heat off and let the zucchini noodles sit for about 5 minutes to allow as much moisture as possible to release from the noodles. Drain excess water away.
Add your desired amount of spicy tomato butter sauce to zoodles and toss to coat. Serve topped with freshly grated parmesan.
Zoodles with Spicy Tomato Sauce with Basil brought to you by: Runcible Temps (www.leaandjay.com)