Using the tip of your knife, score the zucchini in one direction and then the other, creating a crosshatch design.
Salt the zucchini flesh liberally and set aside for at least 15 minutes or up to an hour.
Preheat the oven to 450 degrees
Coat the bottom of an oven-proof sauté pan with canola oil and heat over medium heat until it shimmers. Place the zucchini flesh side down in the pan and sauté for about 5 minutes until the flesh is nicely browned. (If you want, here is where you can add some fresh herbs and garlic)
Place the zucchini in the oven and roast for 20-30 minutes until the flesh is soft.
Fresh Tomato Sauce
Bring a large pot of water to a full boil. Also have ready a bowl of ice water.
Make a cross in the bottom of each tomato.
Put the tomatoes in the boiling water and removed them as soon as the skins start to peel back. This should take no more than a minute at most.
Immediately place the tomatoes in the ice bath to stop the cooking.
Peel the tomatoes and cut in half.
Using a spoon, remove the seeds from the tomatoes and then dice them into ½ inch dice.
Place in a bowl and toss gently together with the other ingredients.
Serves 1 for lunch, 2-3 as a side The tomato sauce can be made two or three days in advance and kept in the refrigerator. Bring it to room temperature before using to allow the flavor to shine through.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com