Fresh Fried Tomatoes with Zoodles

Posted on Jan 8 2015 - 6:58am by Marianne

Delicious ripe tomatoes, fresh garlic and large basil leaves all picked from the garden for this recipe. Even my father loved this paleo makeover for a pasta alternative.


Fresh Fried Tomatoes with Zoodles
Serves 6
Write a review
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 1 kilo (2.20 lbs) of ripe organic tomatoes
  2. 5-10 cloves of garlic sliced in half
  3. 2 handfuls of basil
  4. 2 large pinches of dried oregano
  5. 1 tsp black pepper
  6. 1/2 Tbls sea salt
  7. 1/2 cup (125Mls) extra virgin olive oil
  8. 1 fresh chilli whole
  9. 1 cube of frozen homemade chicken stock (optional)
  10. 6-8 zucchini
  1. In a large bowl add tomatoes and warm water (this will ensure the skin will peel easier). Cut the stem (top) off and peel the skin with a paring knife then slice each tomato in half and squeeze the juice out of them, cut into small pieces and place them in a separate bowl.
  2. Heat oil in a fry pan making sure to cover the whole base of pan. Fry the garlic, 1/2 of the basil leaves and oregano until they are crispy and light brown.
  3. Add the tomatoes and salt, stir. Stir in pepper, chilli, stock cube(optional) and rest of the basil leaves and bring to a boil.
  4. Lower heat and simmer until sauce reduces and thickens. About 15-30 minutes depending on how much water is in the tomatoes naturally.
  5. Meanwhile prepare the zucchini by washing, top and tailing them. I used my new vegetable spiraliser. But I have used my julienne peeler. Hold the zucchini from the top and peel in a downwards motion. Peel until you start to see the seeds, then turn around and do the same on the other sides. Julienne/spiral all the flesh from the zucchini creating thin noodles. Place in a colander and toss zucchini with salt and let stand with a plate underneath for 15-20 mins then rinse well. Knead the zoodles to remove as much liquid as possible.
  6. Once sauce is thickened and seasoned well add the zoodles to the pan and combine all those nice flavours together and simmer for 5-10 min until zucchini is at desired tenderness. If the zucchini starts to produce alot of water just let the sauce simmer on medium heat until the sauce has reduced enough.
  1. I guarantee you, once served it wont last long.
Gusto Paleo


WordPress Author Box

Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

Like us on Facebook
on Facebook

Follow me on Instagram
Follow @gusto_paleo on Instagram

Follow me on Twitter
Follow @gusto_paleo on Twitter