- Preheat the oven to 200C / 180C fan-forced.
- Toss the tomatoes in 3 tablespoons of olive oil and arrange in a single layer on a line baking tray. Roast for 20 minutes, or until tomatoes begin to burst. Remove from the oven and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium heat. Cook minced garlic for 1 minute until fragrant. Add zucchini noodles and cook for 2-3 minutes, then add tomatoes and any leftover juices in the baking tray. Add balsamic vinegar, chilli flakes and salt and pepper to taste.
- Toss to combine, and divide between 4 serving bowls. To serve your zucchini noodles, top with fresh basil and parmesan cheese. Serve immediately.
Heirloom Tomatoes w Zucchini Noodles
Recipe by Iron Chef Shellie
Serves 4
Ingredients
- 400g heirloom tomatoes
- 5 tbsp olive oil
- 1 garlic clove, minced
- 4 heirloom zucchinis, spiralised into noodles
- 2 tbsp balsamic vinegar
- salt and pepper, to taste
- chilli flakes, to taste
- 1 cup fresh basil leaves
- 1 cup parmesan cheese
