Spaghetti With Roasted Tomato Sauce
|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)|
Line baking sheet with parchment paper or foil.
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.