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 tomatoes and garlic cloves, covered with oil, salt, and dried rosemary, on a baking sheet at 400°F for 15 minutes. Remove skins.
Add the roasted tomatoes and garlic to a blender, along with basil and oregano. Blend until smooth.
If the sauce is too watery, cook it in a saucepan for 5 minutes to evaporate liquid. For a thicker sauce, you can add a tablespoon of canned tomato puree, but it will alter the taste slightly.
Toss the sauce with cooked spaghetti and serve.
