Roasted Yellow Tomato Sauce with Spaghetti Squash
This sauce could easily be a delicious soup! I almost went that route but I had a spaghetti squash sitting on the counter. You can add sausage, chicken, or extra veggies to this.
INGREDIENTS
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1 bag yellow tomatoes (1.5 lb.)
1 pt. sungold tomatoes
1 spaghetti squash
1 onion
3-4 cloves garlic
Cheese of choice
Olive oil
1 pt. sungold tomatoes
1 spaghetti squash
1 onion
3-4 cloves garlic
Cheese of choice
Olive oil
Other Ingredients
Salt and pepper
1/2 tsp Italian seasoning
1/2 tsp Italian seasoning
METHOD
Preheat oven to 400 degrees F. Place parchment paper on a baking sheet. Add sungolds, chopped tomatoes, garlic cloves, and sliced onion. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 40-45 minutes. Meanwhile, cook spaghetti squash in an instant pot for 10 minutes or slice in half and bake alongside your tomatoes. I like the instant pot method because I can throw the squash in whole and then it’s easier to cut and gut.
Pick up the parchment carefully, catching as much juice as you can, and pour contents into a blender. I made a bunch of confit garlic a while back and keep this in my refrigerator. I scooped a tbsp of it in just before blending. Add a few ounces of whatever cheese you have on hand. Add seasoning and blend till smooth, adjust seasoning to taste. Remove squash and scoop out seeds. Shred with forks till the strands come clean. Combine with sauce, adding any protein or veggies and serve. This is great for meal prep!
