Preheat oven to 375 degrees. Cut your tomatoes into pieces and spread on a jelly roll pan. Add your olive oil, red wine vinegar, garlic, salt and pepper. Toss together to coat the tomatoes well and put in the oven.
Make your zoodles. We used the ribbon blade on the spiralizer and loved the texture for this recipe. Squeeze any excess water between paper towels.
Heat the ghee butter in a pan over medium-high heat. Add your zoodles and stir to coat them in the butter. Cover with a lid and let steam for approx 7-10 minutes. The cook time will depend on the water content of your veggies. (the more water the faster they will cook).
Once your tomatoes are starting to burst, remove them from the over and add to your cooked zoodles. Use a spatula to scrape off all of the extra bits from the bottom of the pan.
Crumble the goat cheese and add about 1/2. Stir together well. Add more of the cheese to taste and top with a few crumbles before serving if you like. ~Enjoy!