Boil some spaghetti and coat it with some of the sauce. We have been eating them in salads and on bruschetta but I still couldn't keep up with them so I made this sauce
Serve the spaghetti squash topped with the sauce. The freshtomatoes + basil here are so summery and light, but the squash and cheese make the meal feel hearty without being overly heavy
Put tomato pulp in a low wide saucepan over high heat. Cut tomatoes in half horizontally. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl
Season the tomatoeswith onion powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, along with a drizzle of olive oil
It's okay if you don't have parsley on hand, but I think it adds the perfect amount of freshness. I like spaghetti squash with different textures and flavors, so I thought a chunky tomatosauce would be better than a super smooth one
You can make it withfresh or canned tomatoes, which makes it the perfect recipe to use year-round. A ladle of homemade tomatosauce, and three mounds of freshly prepared cheese and herb meatballs
No-Cook TomatoSaucewith Garlic and Basil. Is your garden loaded with ripe tomatoes. I typically use this sauce at room temperature and toss it in with hot pasta
These eggs are baked in a freshtomatosauce made with yellow tomatoes. After you take them out, scatter your favorite fresh herbs over the eggs and serve hot, with crusty bread
- Spaghetti, penne, any type of pasta really. What to serve the saucewith. I therefore suggest to cut the end of each one, and then proceed with dicing what is left
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