Description
A simple recipe for roasted tomato spaghetti and the perfect garlic toast.
Ingredients
Scale
Roasted Tomato Sauce
- 4 cups chopped tomatoes
- 3-4 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp oregano
- ¼ tsp thyme
- ¼ tsp salt
- 1 cup vegetable broth
Garlic Toast
- ½ cup vegan butter or vegan margarine
- 4 cloves garlic, minced
- French baguette or loaf
Instructions
Roasted Tomato Sauce
- Preheat oven to 425F.
- Combine chopped tomatoes, minced garlic, olive oil, oregano, thyme, and salt.
- Spread tomatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes.
- Transfer tomatoes to a medium sized saucepan, add 1 cup vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes.
- Blend to your desired consistency (I like to use an immersion blender for sauces.) Serve with cooked pasta and garlic toast.
Garlic Toast
- Thoroughly combine the vegan butter with the minced garlic. Spread slices of french baguette liberally with garlic butter. Heat a large skillet over medium to medium-high heat. Lay the slices of french baguette in skillet with butter side down, and cook until golden-brown and crisp, approx. 4-5 minutes. Turn and warm the unbuttered side briefly, approx. 1-2 minutes. Makes 8-10 pieces.
Notes
Feel free to use any variety of fresh tomatoes available.Makes enough sauce for 1/2 a box of spaghetti noodles. Do not rinse pasta after cooking.