Zucchini Pasta with Summer Tomatoes “¢
2 Each-Beef Steak Tomatoes “¢
To Drizzle-Olive Oil “¢
one space¼ Cup-Red Onion-small dice “¢
2 Cloves-Garlic-chopped “¢
3 Tablespoons-Tomato Paste “¢
To Taste-Chef Troy‘s Spice Mix “¢
2 Pounds-Zucchini Squash-small to medium size “¢
2 Tablespoons-Basil-chopped plus extra for garnish “¢
To Taste-Parmesan Cheese-grated Directions 1.
Bring a large pot of water to a boil and set up an ice bath. 2.
Cut a small “X” in the bottom of each tomato just through the skin. 3.
Place in boiling water for 45 seconds, remove and place directly in ice bath for one minute. 4.
Remove tomato, peel skin off tomato starting where “X” was cut into bottom. 5.
Remove core of tomato and cut up into bite size pieces. 6.
Warm a large sauté pan over medium high heat and drizzle in a couple tablespoons of oil. 7.
Add tomato/onion/garlic and season with Spice Mix 8.
Cook, stirring frequently until onions begin to soften, 3-5 minutes and add tomato paste. 9.
Stir to melt in paste and incorporate into vegetables. 10.
Add zucchini/basil and toss to cook until just warmed through and firm to taste. 11.
Serve immediately garnish with parmesan cheese and basil.
