Roasted Tomato Spaghetti Sauce
Ingredients
- 5 roma tomatoes
- 1/2 cup fresh basil
- 3 large garlic cloves
- 1 tsp dried oregano
- Avocado oil
- Salt
- Dried rosemary
- Cooked spaghetti
Preparation
Roast the tomatoes and garlic cloves covered with avocado oil, salt, and dried rosemary on a baking sheet at 400°F for 15 minutes, then remove the skins.
Add the roasted tomatoes and garlic to a blender along with the fresh basil and dried oregano, and blend until smooth.
If the sauce is too watery, cook it in a saucepan for 5 minutes to allow the liquid to evaporate.
Serve the sauce over cooked spaghetti.
Tips
For an even thicker sauce, add a tablespoon of canned tomato puree, but note that it may change the taste slightly.
