SPIRALIZED ZUCCHINI WITH ROASTED RED AND RAW SUNGOLD TOMATOES

Serves: 4
 
5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best
1 small clove of garlic, mince or pressed
3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps.
¼ to ½ cup good green olive oil
Salt & freshly ground pepper to taste
1½ cups basil leaves
​2 cups halved Sungold tomatoes
1 cup shredded Parmesan cheese

1. Preheat oven to 350º.
2. Bring about 3 to 4 quarts of salted water to a boil.
3. Cut a small x in each of the red tomatoes with a sharp knife.  Blanch them in boililng water to loosen the skin.  Remove to a collander.  Retain the hot water for the remaining vegetables.
4. When cool enough to handle, peel the red tomatoes.  Squeeze out as much of the juice and seeds as is readily possible.  Coarsely chop the red tomatoes.
5. Place peeled chopped tomatoes in an oven proof baking dish and stir in the garlic and 5 or 6 basil leaves and sprinkle in a little salt.
6. Roast for about 35 to 40 minutes.  Stir once or twice.
7. Meanwhile, blanch 3 cups of green vegetable of your choice in the tomato water.  They should remain firm to the bite.  Drain well.  Set aside.
8. Place the spiralized zucchini in a large serving bowl.  Add the roasted tomatoes, salt, freshly ground pepper and enough of the olive oil to lightly moisten the zucchini and meld the tomatoes into a sauce.  Toss all lightly together.
9. Add the blanched green vegetables.  And cut or shred the remaining basil leaves over the entire bowl.  Again, toss lightly and serve with the Parmesan cheese.