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Lilly’s Table

 
 
Spaghetti Squash Spaghetti
© Lillys-Table.com Photo of Marinara- Oven Roasted
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Marinara- Oven Roasted

from Eggplant 'Meatballs' with Spaghetti Squash Spaghetti, the Week of October 7, 2012.
View the next recipe for this meal.

Do you have an abundance of fresh tomatoes that are a bit too soft for salads? Toss them in a roasting pan with a few extras and roast until it all becomes soft, caramelized and tantalizing. If you have any bell peppers, mushrooms or other veggies laying around, chop them up small and toss them in too. Don’t have have time or the harvest of tomatoes? Try the Quick Marinara instead.

Ingredients

  • 1 lb tomato, stems removed and roughly chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 pinch red pepper flakes, optional, to taste
  • 2 tablespoons fresh herbs, minced, such as basil, parsley, oregano and/or thyme

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Toss the tomatoes, onions, and garlic on a baking sheet with olive oil, salt and red pepper flakes if using.

Roast for 30-40 minutes, stirring occasionally until the tomatoes & onions have melted into each other and become saucy. It will not necessarily look pretty in this stage.

When done, scrape every last drop into a bowl. Stir it well or blend it if you want a smoother sauce. Toss with the fresh minced herbs and use as you would a jarred marinara.

Except this is so much sweeter for your health and tastebuds.