While technically they are fruits, not vegetables, don’t let that stop you from using tomatoes in all sorts of savory ways in your kitchen. Sliced, diced, smashed, seeded, stewed or broiled. Hot or cold. Starring role or just for support. Now is the time. Tomatoes of all varieties are at their finest.
Roasted Cherry Tomatoes with Zucchini Spirals
- 2 medium zucchini
- 3 tablespoons olive oil, divided
- Salt and pepper
- 2 pints assorted grape tomatoes
- 2 garlic cloves, minced
- ½ onion, thinly sliced
- 8 ounces baby balls fresh mozzarella
- ¼ cup fresh basil, torn
- Freshly grated Parmesan cheese
Preheat oven to 375 degrees.
Toss tomatoes with garlic, onion, 2 tablespoons olive oil and a sprinkle of salt. Spread in single layer on second baking sheet and place in oven for 15-20 minutes.
Spiralize zucchini to make noodles. Heat 1 tablespoon olive oil in large skillet and saute the zucchini until crisp-tender.
When tomato skins have blistered, smash lightly with a potato masher or back of wooden spoon to release juices. Toss in the mozzarella and basil.
Layer the zucchini in serving dish and top with the tomato mixture. Top with shredded Parmesan and fresh cracked pepper. Serve hot.