Spaghetti with Roasted Tomato Sauce

Ingredients

For the Sauce
• Roasted Romas
• 1 small zucchini
• 1/2 sweet yellow onion
• 2 garlic cloves, minced
• 5 oz sliced baby bella mushrooms
• 1/2 cup red wine
• 1 cup tomato juice
• 1 tbsp sugar
• 2 tbsp fresh oregano, chopped
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 2 links browned, crumbled Jenni-O Sweet Italian Turkey Sausage (remove sausage from casing and crumble)
For the Tomatoes
• 10-12 ripe roma tomatoes
• 2 tbsp extra virgin olive oil
• 3 garlic cloves sliced or rough chopped
• 1/3 cup basil, sliced into thin strips

Instructions

To Roast the Tomatoes
1. Preheat the oven to 375 degrees farenheit. Lightly spray a baking sheet with cooking spray. Pour olive oil into a shallow bowl and add salt and pepper. Trim the tops of the tomatoes and slice the tomato in half lengthwise. Dip the flesh side into the oil and place flesh side down skin side up on the baking sheet. Slice or rough chop the garlic and sprinkle over the tomatoes. Slice the basil into thin strips and sprinkle over the tomatoes and garlic. Bake for 35 minutes. Be careful not to let the juice of the tomato cook out.
To make the sauce
2. Make a slit in the sausage link and peel off. Break up the sausage and brown in a medium saute pan over medium high heat. Set aside. Heat 2 tbsp olive oil in a large saute pan. Add onions, garlic, zucchini, and mushrooms and saute until tender. Once the romas are roasted, scrape all ingredients and drippings into the saute pan. Using a potato masher, mash the tomatoes until smooth. Add wine, sugar and tomato juice and stir. Add fresh oregano, rosemary and salt and pepper to taste. Stir in sausage. Reduce heat to low and simmer for 30 minutes or longer.
3. Prepare desired pasta (I used gluten-free angel hair) and serve with sauce. Top with fresh mozarella slices for a cheesier dish or fresh grated parmesan to add a little salty flavor at the end.

Ingredients

• 10-12 ripe roma tomatoes
• 2 tbsp extra virgin olive oil
• 3 garlic cloves sliced or rough chopped
• 1/3 cup basil, sliced into thin strips

Instructions

1. Preheat the oven to 375 degrees farenheit. Lightly spray a baking sheet with cooking spray. Pour olive oil into a shallow bowl and add salt and pepper. Trim the tops of the tomatoes and slice the tomato in half lengthwise. Dip the flesh side into the oil and place flesh side down skin side up on the baking sheet. Slice or rough chop the garlic and sprinkle over the tomatoes. Slice the basil into thin strips and sprinkle over the tomatoes and garlic. Bake for 35 minutes. Be careful not to let the juice of the tomato cook out.

Notes