Chronicles of Less Urban Living, Fresh from In the Night Farm

Garlic Roasted Tomatoes & Sausage with Zucchini “Noodles”

Ahh, September!  Tomatoes, peppers, zucchini — all summer’s heat-lovers ripen in droves.  Gardens and farmers markets burst with produce, and cooks scramble to serve it all.

This dish made its debut on my table in the middle of last week.  I’ve made it twice since.  I can’t resist. 

Garlic Roasted Tomatoes and Sausage with Zucchini “Noodles”

  • 6 medium-to-large garlic cloves, peeled and quartered (adjust quantity to taste, bearing in mind that roasted garlic is much milder than garlic in its raw or sauteed state)
  • 1/2 cup onion, roughly diced
  • 3 cups mixed cherry and pear tomatoes, halved
  • 1/2 cup sweet red, orange, or yellow bell pepper, diced
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 2/3 pound pork sausage
  • 1 medium zucchini
  • 1/4  cup fresh basil, chopped

Pre-heat oven to 425 degrees.  Place quartered garlic cloves in 9×13 baking dish and drizzle with 1/8 cup olive oil, stirring to coat.  Put garlic in oven to being roasting while slicing onions, tomatoes, and peppers.  Add sliced vegetables, remaining olive oil, and salt to baking dish.  Stir to coat with oil, then spread in a single layer before returning to oven.  Roast 45 minutes, stirring every 15-20 minutes.

While tomato mixture roasts, use a vegetable peeler to pare the entire zucchini into wide, flat “noodles.”  With 5 minutes of roasting time left, steam the zucchini in a small amount of water, then drain and keep hot until serving.  Meanwhile, crumble sausage in stovetop skillet and cook over medium heat until done.

Combine sausage and tomato mixture.  Serve over zucchini “noodles” and top with fresh basil.  Makes 2 servings.

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