Ingredients

Scale

2 heads garlic + a light drizzle of olive oi
2 lb. tomatoes (weighed after roasting/peeling)
2 large bell peppers, roasted (red or orange is best)
1 small jalapeno, pepper
1 cup almonds, toasted
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1/2 – 1 teaspoon salt (to taste)
1 – 2 Tablespoons fresh herbs (I prefer basil & oregano)
1 teaspoon smoked paprika

Instructions

Cut the tops off the heads of garlic and pour a little olive oil into the top. Wrap the heads of garlic with foil. Heat up the grill … or heat the oven to 400 F and spray a baking sheet with cooking spray.
Set the tomatoes, peppers, jalapeno and wrapped garlic on the grill (or on the baking sheet). Roast the veggies, turning as needed until the tomatoes are cooked on all sides, the peppers are slightly charred all over and the garlic is completely soft. Let rest until cool enough to handle.
Put all ingredients into a blender and blend until smooth.

Notes

To make the zoodles: use your spiralizer to turn regular zucchini into “zoodles”, then heat a teaspoon of avocado oil in a frying pan over medium heat. Toss the zucchini noodles in the oil, cooking until crisp tender, salting/peppering to taste. Toss with the sauce and enjoy!

(You can also use this suce with regular or gluten free noodles–whatever your diet allows!)

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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