Zucchini Spaghetti with Roasted Tomato Sauce

Ingredients:
4 zucchini, spiralized into noodles
2 sheet pans of quartered plum or regular garden tomatoes
2 bulbs garlic, halved
2 red bell pepper, whole
Few sprigs of fresh thyme
A handful of fresh basil


Instructions:
1. Place tomatoes in pans, drizzle with olive oil & sprinkle thyme, salt & pepper on it. Roast at 350ºF for 1 hour.

2. Cut garlic bulbs in half, drizzle with salt, pepper, and olive oil and make a foil tent around it & roast at 400ºF for 45 mins.

3. Broil the peppers in the oven with the door cracked & keep turning till blackened. Then put peppers in a bowl & cover till cooled. Then use paper towels to remove skin & take out seeds. Pour the tomatoes, juices, garlic, pepper & basil into a blender then pour in a pot & simmer for a few mins.

4. Cut the zucchini into noodles then put in a strainer with paper towels all around it and sprinkle with some salt to help draw out the moisture.

5. After about an hour, dry fry noodles on medium for a few mins. Then add to cooked sauce, toss it together until mixed.

6. Add nutritional yeast or vegan parmesan on top or even @gardein meatless meatballs!

Makes 2-4 servings.