I’m hanging on the the last vestiges of summer with tomatoes, basil and burrata. I think what I love so much about fall is the changing of the seasons. I like that last gasp of summer, with the sun gloriously warm in the afternoons, quickly cooling down to jacket wearing chilliness in the evening.
I made this after Mike and I took a brisk walk around our neighborhood. I’m hoping that it wasn’t one of the last sunny days, because once the rain starts here, it really starts. Still, I’m going to pretend it’s end of summer for just a little while longer with this super quick and easy tomato, basil, zoodle dish.
This guy takes less than 20 minutes from start to finish and is classic comfort food, minus the carbs. I added burrata to it because I’m still obsessed with burrata even though it’s so 2008. Burrata and summer forever!
(But really, I’m okay with fall because cozy sweaters, slippers and pumpkin spice everything >_<)
Burrata and Tomato Zoodles Recipe
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic
- 4 medium tomatoes
- 1 pint cherry tomatoes
- 1 large zucchini or 2 small zucchini, spiralized
- 1 large handful fresh basil
- 1 ball burrata
- salt and pepper to taste
- extra virgin olive oil to taste, if desired
Heat up the olive oil over medium heat and add the garlic. Cook, stirring often, until lightly golden. Add the medium tomatoes, cover, turn on medium high and cook for 5 minutes. Remove the lid and carefully, using the back of a wooden spoon, crush the tomatoes into a sauce. Add the cherry tomatoes and cook until the sauce is bubbling and has reduced slightly.
Add the zoodles, tossing, until cooked through and tender, 2-3 minutes. Turn the heat off and garnish with torn basil and burrata. Season with salt and pepper and finish with extra virgin olive oil, if desired. Enjoy!