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Quick Roasted Cherry Tomato Spaghetti Sauce

 
Quick Roasted Cherry Tomato Spaghetti Sauce
390

This delicious cherry tomato spaghetti sauce is full of flavor, roasting develops lots of yummy spots on these cherry tomatoes, and serve it with your spaghetti, you will be surprised by how delicious it is!

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 cups cherry tomatoes
1 onions
cut into wedges
4 cloves garlic
or as needed, peeled
olive oil
for drizzling
*
salt and black pepper
to taste
*
2 tablespoons basil
freshly slivered
red pepper flakes
to taste
*

Directions

Get all the ingredients ready

Preheat oven to 425℉ (220℃).

Add cherry tomatoes, onion, and garlic in a large bowl along with olive oil, salt and black pepper.

Toss until well mixed and evenly coated.

Toss all the vegetables together

Place the mixture evenly in a single layer on a roasting tray or baking pan.

Roast for about 18 minutes, until the tomatoes are slightly caramelized.

Roasting...

Transfer to a food processor or a blender and puree.

Puree...

Pour tomato mixture into a pot and bring to a gently simmer, uncovered, over low heat until thick and creamy.

Serve warm with spaghetti or any your favorite pasta or it can be kept in the refrigerator.

Or it can be used for pizza sauce to make a delicious homemade pizza.

 

* not incl. in nutrient facts

Reviews

+1

about 6 years

Brilliant, incredibly fresh and delicious and so quick and easy to make. No need to buy expensive store-bought sauce to get loads of flavor when it's so easy to whip up a batch in the food processor.

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 406% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 18% Vitamin C 28%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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