Turns out that Brady is a fan of spaghetti. We stayed at a hotel in california until we found a place to live and right by the hotel happened to be a Soup Plantation. It was at this fine institution where I discovered that my husband had a soft place in his stomach for spaghetti. I, on the other hand, am not a huge fan of pasta. It feels heavy to me and I never feel great after eating it. Full and bloated. And not only am I not a fan of pasta but I also never really loved marinara sauce. Mostly because it is usually full of sodium, sugar and other preservatives and who knows what else.
So it was in utah probably that my mom introduced me to spaghetti squash. And nowwwww I am a fan of spaghetti. Somehow, over the last 6 years of making this for dinner, I have brainwashed him that spaghetti squash IS the new spaghetti! Shh, don’t tell him.
Also, when I make tomato sauce, I usually double or triple it and freeze the rest. Perfect for a fast dinner.
i’ve used roma and beef steak tomatoes. Either work. I buy whatever is the best price.
because it is called “roasted” tomato sauce, you not only have to roast the tomatoes but also you have to roast the garlic too. it is soo tasty when the edges are cut off and drizzled with olive oil. those babies just slip out of their skins and are more fragrant and more juicy than ever.
after roasted, let cool for about 40 seconds. Depending on the juiciness of your tomatoes, there could be a lot of watery juice on the pan along with the roasted tomatoes. Make sure you dump all the ingredients INCLUDING the juice into the blender. If you don’t, you miss all the great flavors that are in the juice…however, all the water that is roasted out of your tomatoes will make it soupy. This next step is a little annoying but it makes the sauce so much better its kinda a must. Ok, to make the sauce thicker, add 2 Tbs cornstarch to 1/2 cup of the cooled sauce. Whisk well. Pour the remaining sauce from the blender into a saucepan and heat on medium heat. Slowly add the cornstarch slurry to the saucepan and cook until thickened, about 5 min. Done. Pour over spaghetti squash or regular spaghetti.
Roasted Sweet Bell Pepper Tomato Sauce
SERVING SIZE: 5 cups sauce
PREP TIME: 10 min
TOTAL TIME: 1 hour 20 min
4 lbs tomatoes, quartered (roughly 8 large tomatoes)
1 sweet bell pepper, chopped
1 large onion, roughly chopped
16 garlic cloves
2 Tablespoon olive oil
3 Tablespoons fresh basil, chopped
1 Tablspoon dried oregano
1 Tablespoon dried Rosemary
2 tsp salt
1/2 tsp pepper
3 Tablespoons cornstarch
Preheat oven to 425.
Add all ingredients (except cornstarch) to large bowl and mix thoroughly.
Spread onto parchment lined cookie sheet.
Roast for 1 hour or until roasted thoroughly.
Remove from oven.
Add all ingredients to blender and pulse until smooth.
Remove 1/2 cup sauce from blender and place the 1/2 cup sauce in the refrigerator. (Liquid must be cooled prior to adding the cornstarch to avoid clumping).
Place remaining sauce in a saucepan and heat over medium heat.
Once cooled, add cornstarch and whisk until thickened.
Add 1/2 cup tomato cornstarch slurry to the rest of the sauce in the saucepan and heat until thickened.