When I first went gluten-free, I essentially went Italian-free. GF pastas ten years ago weren’t the same as they are today, so I kissed pasta, pizza, chicken parm and more goodbye. In doing so, I kissed tomato sauce goodbye, too! WELLLL, thankfully the GF industry has totally changed, and not only are the pasta and pizza alternatives of today more delicious than their gluten-filled counterparts, but my cooking game in general has gotten A LOT more creative. Let’s just say tomato sauce is BACK in my life and I am so thankful.
Introducing POMI! Packaged in Italy, Pomi tomato products are made with only the best part of real Italian tomato: no seeds, no skin, and no core. They are 100% natural, garden ripe Italian tomatoes and their products don’t use preservatives or citric acid. This is HUGE- additives are what prevent me from purchasing products!! Pomi is also super low in salt, and I’ll cut right to it- frickin delicious! I’ve been using their sauce on anything from my Cauliflower Gnocchi to my newest obsession- Zoodles! Today I’m sharing my go-to meal with you all 🙂
What You Will Need:
3 Cups Zoodles
1 T Olive or Avocado Oil
2 T – 4 T Pomi Sauce (Organic Strained)
2 T Pine nuts
Optional: meatballs or falafels (#glutenfree, of course)
What You Will Do:
Add 1 T oil to a heated skillet and add zoodles and pine nuts.
Stir as you cook for 3 minutes… 4 MAX.
Add sauce to the skillet with one minute remaining, or add your sauce after plating your zoodles!
Serve and enjoy!
I tend to top my pasta dish with meatballs or falafels, or I sip a glass of bone broth with it!