No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (232g) Recipe makes 8 servings The following items or measurements are not included below: artificial sweetener
Calories 88
Calories from Fat 34		(38%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 511mg		14%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 3.1g	12%
	Sugars 6.9g
Protein 2.2g		4%
detailed view... how is this calculated?

Roasted Tomato Spaghetti Sauce

Recipe #379388 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ladibugz
Jun 28, 2009

Start with fresh roma tomatoes- this wonderfully rich taste from roasted ingredients has even been adopted by my friend (whose full-blooded Italian stepfather had been the best sauce maker before!). Easier than you'd think... mostly oven time while you wait for a timer to go off!

SERVES 8 (change servings and units)

Ingredients

3 lbs roma tomatoes, halfed lengthwise
3 large white onions, quartered
6-10 garlic cloves, peeled (more or less to taste)
2 tablespoons dried basil
2 tablespoons olive oil
3 tablespoons splenda artificial sweetener, granulated

Directions

1
Preheat oven to 450.
2
Place all ingredients, except Splenda, on large cookie sheet (may need 2).
3
Mix to coat all ingredients with oil.
4
Place on center rack of preheated oven.
5
Cook 45 minutes, or until tomato skins begin to brown and bubble.
6
Remove from oven an allow to cool.
7
Add Splenda.
8
Blend until smooth (I use immersion blender).
9
Refrigerate overnight.
10
Add to cooked spaghetti and your choice of meat, if any (my family prefers diced kielbasa and onion, browned, then add sauce to get goodie bits from bottom of pan!).