Make Ahead

Roasted tomato sauce with spaghetti squash

February  7, 2015
2 Ratings
  • Makes 3 cups
Author Notes

Roasting brings more flavour to vegetables. —anka

What You'll Need
  • spaghetti squash
  • 1 spaghetti squash
  • olive oil
  • Tomato sauce
  • 7 Roma tomatoes
  • 1 red onion crosswise cut
  • 2 jalapeno
  • 4-6 cloves garlic
  • 1/3 cup olive oil
  • 1/2 teaspoon sea salt
  • black pepper
  • fresh cilantro or parsley
  1. spaghetti squash
  2. Preheat oven to 350 F.
  3. Cut squash lengthwise and seeded, poke skin with fork or tip of the knife.
  4. Brush cut side with olive oil.
  5. Place spaghetti squash with cut sides down on baking sheet.
  6. Bake for 45 minutes.
  7. Cool to handle easily.
  8. Use a fork to gently scrape the flesh
  1. Tomato sauce
  2. Oil jalapeno (cut in half and seeded), cut onion, garlic, and tomatoes and place separately on a baking sheet, tomatoes will take longer, you will have to take jalapeno, garlic and onion out first.
  3. Bake for 30 minutes 350 F. Leaves tomatoes 1o minutes longer.
  4. Place tomatoes in a bowl.
  5. Peel tomatoes skin and discard.
  6. Peel the skins from the jalapeno and discard.
  7. Place 1/3 of tomatoes and garlic in the food processor and pure.
  8. Add coarsely chopped onion and jalapenos, pulse a few more times.
  9. Add rest of tomatoes, 1/3 cup olive oil salt and pepper.
  10. Pulse a few more times.
  11. Before serving mix in cilantro or parsley.

See what other Food52ers are saying.

0 Reviews