To blanch the tomatoes, score a small letter x to the bottom of the tomatoes and drop them into a pot of boiling water. Only leave them in the boiling water for a short time. When you remove the tomatoes from the water, let them cool on a cutting board. Once cooled, the skin should easily peel off.

Over a bowl, gently squeeze each tomato to release the seeds and juices along with the center segment to discard. You now will be left with just the meaty flesh of the tomatoes. Place them into a bowl and with an immersion blender or regular blender, blend until smooth or however texture you prefer.

In a pan on medium high heat, add a tablespoon of coconut oil and the thinly diced onions. At this time, you can add in the sausage rounds to brown in the pan if you'd like. Cook the onion until it's translucent.

Add the minced garlic to the hot pan and cook until you can smell the garlic. As soon as you can smell the garlic, add in the tomato sauce. Stirring for a short time.

You can now add the zoodles to the sauce and toss them all around. You might need to cook off the excess liquid from the zoodles to reduce the sauce and intensify the flavor.