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Zucchini Noodles with Creamy Slow Roasted Tomato Sauce and Alpaca Sausage

I offered to do a food demo at GMO Free Josephine County Food Integrity Project kickoff event/gala tonight. (Side note – how cool is it that they are celebrating 10 local eateries that are offering GMO Free menu items? Not concerned about GMOs? RESEARCH THAT SHIT, SON! Watch Genetic Roulette and then we’ll talk :D) I figured I would do zucchini “noodles” and cauliflower “rice” because they are such healthy substitutes for the original starchy grains.

But then I panicked – what sauce to use for my zoodles?? A foodie friend came to the rescue and suggested creamy slow roasted tomato sauce with coconut milk. That sounded delicious and guess what? It was! Slow roasting tomatoes with herbs, onions and garlic concentrates the flavors so beautifully. I topped the noodles with the sauce and added some pan fried alpaca sausage a friend gave me from the local Siskiyou Alpaca. Yes they are adorable but also so so tasty! (This recipe was inspired by She Cooks, She Cleans slow roasted tomatoes and vodka sauce.)

Ingredients:

2-3 medium zucchinis
8-10 medium tomatoes
8-10 garlic cloves, peeled
1/2 onion, cut into large chunks
1 bunch fresh herbs of choice (I used oregano and parsley for the roasting, then added fresh basil right before serving
3-4 tablespoons extra virgin olive oil
Salt and pepper to taste
1 can (13-15 ounces) coconut milk
1/2 pound of sausage (alpaca optional)
1 tablespoon pasture butter or ghee

Preparation:

  1. Preheat the oven to 325 degrees (you can cook them lower and slower)
  2. Wash and core the top of the tomatoes, then cut them into quarters and put in a nonreactive dish (glass or stainless steel works well, 10 tomatoes can fill up 2 dishes – you want them in a single layer.)
  3. Peel the garlic cloves, cut the onion and herbs, and toss them with the tomatoes and olive oil until everything is evenly coated in the oil. Sprinkle with the salt and pepper and cook for 2-3 hours. I cooked for 2 hours, then lowered the temperature to 200 degrees and kept cooking them for another 40 minutes or so. Your house is going to smell fantastic!

  4. Scrape the gooey tomato garlic onion herb mixture into a large sauce pan or stock pot over medium heat. Add the coconut milk and stir until heated. Either put the sauce in a blender or (my preferred method) use an immersion blender right in the pot to make it smooth and creamy.

  5. Make your zucchinis into noodles using a Spiralizer, mandoline or vegetable peeler, and saute them with a bit of the butter, salt and pepper.

  6. Pan fry your sausage in the butter, cut up and serve it on top of the noodles and sauce!