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Roasted Spaghetti Sauce
| Ingredients
Yields about 6 cups of sauce
35 - 40 roma tomatoes
2 - medium onion, quartered
10 - garlic cloves, smashed and peeled
¼ cups - fresh basil leaves
¼ cups – fresh sweet marjoram
1 (6 oz.) can tomato paste
1 Tablespoon balsamic vinegar
1 Tablespoon of Splenda sweetener
olive oil
kosher salt
freshly cracked pepper
Directions
Preheat oven to 425:
Wash
and stem tomatoes. Cut them in quarters. Place the tomatoes in 2 or 3
ungreased 9 x 13 oven safe glass pan. Add onions, garlic, basil and
marjoram to pan. Sprinkle all with kosher salt and freshly cracked
pepper. Drizzle with olive oil and toss with your hands to combine.
Roast
at 425 degrees for 35-40 minutes or until the edges of the vegetables
began to brown. Remove and cool for about 15 minutes.
Remove a third
of the tomatoes and push through a ricer and retain in a separate bowl.
Remove the remaining vegetables and herbs with a slotted spoon to a
food processor. Whir to a fine texture.
In a large bowl combined the
riced tomatoes and vegetable mixer. Add tomato paste, balsamic vinegar
and Splenda. With an immersion blender whirl to a smooth texture while
you test and adjusting for taste.
Serve immediately or freeze for later.
Bon Appétit!!
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