Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 2 lbs about 4 cups heirloom tomatoes, cored and large-diced
  • 2 tablespoons agave syrup
  • Salt and pepper to taste
  • 1/4 cup minced fresh basil
  • 1/2 cup half-and-half cream
  • 4 medium zucchini (cut into zoodles)

Instruction

  • In a large skillet, heat olive oil over medium-high heat. Once oil is hot, add garlic and tomatoes. Saute tomatoes 8-10 minutes until tomatoes are softened and garlic is fragrant.
  • Pour tomatoes and all the accumulated juices into a high-speed blender. Blend on high speed until sauce is completely smooth. Strain sauce through a fine-mesh sieve back into saucepan.
  • Bring sauce to a boil over medium-high heat, then reduce heat to medium and let sauce simmer until reduced and thickened, about 10-15 minutes. Stir in agave syrup, season sauce with salt and pepper to taste and stir in fresh basil and cream. Once sauce is smooth, add zucchini noodles to skillet and gently stir over medium-high heat about 5 minutes until zucchini noodles are softened. Serve zucchini noodles immediately. Enjoy!