Fresh Cherry Tomato Basil Meat Sauce with Zucchini Boats
This is one of our favorite meals on the reset! If you have loads of garden tomatoes this puts them to use in the most delicious way!
Fresh Cherry Tomato Basil Meat Sauce with Zucchini Boats
Serves: 4
Ingredients
Tomato Basil Sauce
• 5 cups cherry tomatoes
• 6 cloves garlic, minced
• ⅓ cup extra virgin olive oil
• 25 g fresh basil, divided
• 1¼ tsp kosher salt
• ½ tsp freshly ground black pepper
Meat
• 1 lb ground beef (85/15 or 90/10)
• 1 medium yellow onion, diced
• 1½ tbsp butter
• ½ tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
Zucchini Boats
• 2–3 medium zucchini
• Pinch of kosher salt for each half
• Freshly ground black pepper
• Light dusting of dried oregano
Instructions
1. Prepare the basil & preheat Dutch oven
Remove the basil leaves from the stems.
Stack several leaves, roll them tightly into a cigar shape, then slice them into thin ribbons (a chiffonade).
Reserve about 20% of the basil for the very end.
2. Start the tomato sauce
Preheat an enameled Dutch oven over medium heat while preparing the basil.
Add the ⅓ cup olive oil and allow it to warm for 2–3 minutes.
Add the minced garlic and stir frequently for 60–90 seconds, just until fragrant. Do not let it brown.
Add:
• Cherry tomatoes
• Salt
• Pepper
Cover and cook for 10 minutes, stirring 2-3x during the cook.
3. Reduce the sauce
Remove the lid.
Use a potato masher to crush the tomatoes.
Simmer uncovered for about 15 minutes, stirring occasionally until slightly thickened.
4. Brown the beef
While the sauce reduces, heat a skillet (preferably cast iron) over medium heat.
Add 1½ tablespoons butter.
Once butter melts, add the diced onion and cook until translucent and just beginning to brown.
Move the onions to one side.
Increase heat to medium-high.
Place the pound of ground beef in the center. Do not break apart yet.
Brown 4 minutes.
Flip.
Brown another 4 minutes.
Now break into small crumbles and finish browning.
Mix the onions back in.
Season with:
• ½ tsp oregano
• ½ tsp kosher salt
• ¼ tsp black pepper
Reduce the heat to low.
5. Prepare the zucchini boats
Preheat the oven to 400°F.
Slice the zucchini in half lengthwise and scoop out the center.
Season each half with:
• A pinch of kosher salt
• Freshly ground black pepper
• A light dusting of oregano
Bake for 15 minutes.
Remove from oven and lay the reserved fresh basil ribbons
6. Finish the meat sauce
Stir about 80% of the basil into the tomato sauce and cook for 2–3 minutes.
Pour the browned beef into the sauce.
Stir together and simmer for a few minutes so the flavors combine.
Taste and adjust salt if needed.
7. Serve
Place the zucchini boats in a bowl.
Spoon the meat sauce generously over the top.
Finish with freshly grated Parmigiano-Reggiano if tolerated (for the reset no dairy is highly recommended)