Clinton and Carla's Fresh Tomato Sauce with Zucchini Papardelle

What a great alternative to pasta--and with tomatoes and zucchini in abundance how could I resist!! We loved it and all the fresh taste --my suggestion would be to use perhaps roma tomatoes and also smaller zucchini -- I used the fabulous ribbed zucchini my cousin had given me but think that a smaller one would have been less seedy. Also really let the sauce reduce-Kevin was hungry and we agreed it would have been better thicker. Also don't be tempted to add more olive oil to the zucchini--all the natural moisture will allow it to soften wilt on its own. I have altered the order that "The Chew" crew had made it in so that everything is ready pretty much together. Have ALL ingredients prepped and chopped before cooking.
I halved this recipe for 2+ servings

12 tomatoes

1 onion (diced)

2 cloves garlic (sliced)

crushed red pepper flakes (to taste)

4 medium zucchini

1/4 cup olive oil (separated)

salt and freshly ground pepper (to taste)

1/2 cup basil (leaves only - roughly torn)

Start a large pot of salted water boiling to blanch your tomatoes in -while it is coming to a boil
core your tomatoes and score each bottom with an X. Also set up a bowl with ice water to stop cooking.

 They will look like above

 lower each tomato into boiling water for 30 secs --water does not need to return to boil

 lower tomatoes into ice bath for 30 secs remove pat dry

 from the X mark peel each tomato skin off--it was REALLY EASY to do :)

 OK so "The Chew" show used a food mill and since I had one we did but it was a bit of a mess and small amount of work --you could also use a blender or food processor instead

 With a vegetable peeler --shave your zucchini into long ribbons--when it gets too seedy turn to the other side of the zucchini and peel in that direction. Toss with 1 T   EVOO --it didn't seem like a lot but it will be plenty

 Meanwhile in pot saute onions in EVOO and then add sliced garlic and saute until fragrant. Add your processed fresh tomatoes -bring to a boil then reduce heat and reduce mixture by half (this is the part we rushed as HE was hungry!)

 Saute your EVOO tossed zucchini ribbons until wilted and more translucent over medium heat --it took less than 5 mins. S/P as desired

 Add your roughly torn basil and crushed red pepper flakes. S/P to taste as well

 Here is the zucchini after being cooked.

Plate your zucchini and top with tomato sauce --we grated fresh parm on top as well.