Zucchini Noodles with Tomatoes, Almonds and Basil

4 teaspoons extra virgin olive oil, divided
1½ cups small cherry tomatoes (the fresher and sweeter the better)
2 medium zucchini, julienned (see note above)
1 medium yellow onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
2 tablespoons basil chiffonade
2 tablespoons Meyer lemon juice
2 tablespoons slivered (not sliced) almonds, toasted
Salt and freshly ground black pepper to taste

Heat the oven to 400 degrees.

Toss the cherry tomatoes with 1 teaspoon olive oil and place on a rimmed baking sheet. Bake for 10 minutes, or until the tomatoes start to break down a little. Remove to a small bowl and set aside.

Cut the zucchini with a julienne peeler or a spiralizer.

Heat the remaining olive oil in a large skillet. Add the onion and sauté over low heat for 8 minutes, or until starting to brown. Add the garlic and cook a minute more. Raise the heat to medium, add the zucchini and cook for about 5 minutes, gently stirring, until just it’s just tender. Turn off the heat and stir in the lemon juice, basil and almonds. Season with salt and pepper to taste. Serve, topping with the roasted cherry tomatoes.

Serves 2