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
Preheat oven to 400 F
Roast tomatoes and garlic cloves covered with oil, salt, and dried rosemary on a baking sheet for 15 minutes.
Remove the skins.
Add tomatoes and garlic to a blender, along with basil and oregano.
Blend the mixture.
If the sauce is too watery, cook in a saucepan for 5 minutes to evaporate liquid.
Optionally, add a tablespoon of canned tomato puree for a thicker sauce, but note it may change the taste.
