Spaghetti with Roasted Tomato Sauce

This will be the first in the series of three posts on super yummy dishes that you can make just by roasting all your roma bounty.  Romas are great for sauces because they have few seeds like many of their other tomato brethren.  They take about 75 days to mature and once these puppies are ripe, prepare to get busy.  They are determinate tomatoes in that they bear a full crop all at once and only produce fruit for a specific amount of time.  We are nearing the end of our time with this year’s romas, but I have become obsessed with roasting them and we have definitely put them to good use this summer.  I used the roasted tomatoes to make grilled bruschetta topped with homemade goat’s milk mozarella (#2), to make a red sauce for spaghetti (#1) and now that our eggplants are ripe, I created a red sauce for eggplant parmesan (#3).  It was so cool to have so many ingredients in these dishes that came right out of our garden.  We may have a larger carbon footprint than we should, but we have certainly made for a sustainable summer with our garden goodies.

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.
  2. To make the sauce
  3. 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.
  4. 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.
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Roasted Romas

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

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

This recipe is perfect to use in making homemade red sauce for spaghetti or in eggplant parmesan or can be used over grilled bread for bruschetta.

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Open up this delicious red wine from Cultivate Wines for your sauce and pour yourself a big glass to enjoy with your spaghetti.

 

 

 

 

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Comments

  1. That looks so delicious:) I always prefer Roma tomatoes for my sauces, salsa & bruschetta. My hubby likes them in Caprese as well for some reason….my be an Italian thing,lol :)

  2. Spaghetti with Roasted Tomato Sauce…..yummy my favorite weekend lunch :)

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