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Spaghetti With Roasted Tomato Sauce Recipe
|Ripe plum tomatoes||2 Pound, quartered (1 Kilogram)|
|Onion||1 , peeled and quartered|
|Whole wheat spaghetti/Regular spaghetti||1 Pound (500 Gram)|
|Chopped cilantro/Chopped basil||1⁄2 Cup (8 tbs)|
Calories 317 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.21 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 385 mg16%
Total Carbohydrates 68 g22.7%
Dietary Fiber 1.9 g7.6%
Sugars 4.6 g
Protein 13 g26.3%
Vitamin A 22.6% Vitamin C 28.3%
Calcium 14.7% Iron 16.9%
*Based on a 2000 Calorie diet
Arrange tomatoes, onion and jalapeno on baking sheet.
Cut top off garlic head and place cut side down on foil.
Roast in preheated 425Â°F/220Â°C oven for 45 to 50 minutes, or until lightly browned.
(If garlic and/or onion are tender before this, remove them ahead of time and reserve.)
Squeeze garlic out of skins into food processor or blender.
Add tomatoes, onion and jalapeno and puree.
If you have made this sauce ahead of time, reheat thoroughly.
Meanwhile, bring large pot of water to boil.
Add spaghetti and cook until tender but firm.
Drain well and toss with vegetable puree and basil.
Taste and season with salt and pepper.