1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/4 cup dry red wine or beef broth
3 tablespoons tomato paste
2 teaspoons honey
1 teaspoon cider vinegar
3/4 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
store-bought zucchini noodles, or use 2 large zucchini to make your own "noodles"
1 1/2 tablespoon olive oil, divided use
1/4 teaspoon salt
chopped fresh parsley, for garnish
Instructions
In a large saucepan, cook the onion and garlic over medium-high heat in 1/2 tablespoon olive oil, 3-4 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes, stirring occasionally.
In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly (do not overcook). Season with salt. Serve with sauce. Garnish with chopped parsley.