I made spaghetti sauce from roasted Roma tomatoes that we picked out at the farm - this turned out so good!
Cut the tomatoes in half and put on a foil lined baking sheet. Add chopped onion and 1 whole garlic clove cut in half crosswise. Drizzle with olive oil, sprinkle with Italian seasoning, coarse salt and pepper; toss all to combine. Bake at 350' for at least 30 minutes until the vegetables are softened. Let cool for 15 minutes. Remove the garlic cloves and scrape everything else into a food processor. Squeeze the garlic cloves from their skins and add them in, also add some chopped fresh basil leaves. Pulse a few times for a chunky sauce or longer for a smoother consistency. Transfer to a pot and bring to a low simmer, adjust seasonings to taste. Simmer over low heat for at least an hour to allow the flavors to meld and develop flavor.
10.1.24: TT keurig pod press
10.1.23: 🔥 week 40
10.1.22: oops - missed a day
10.1.21: stuffed eggplant
10.1.20: MSIH: italian meatball soup
10.1.19: TT: dividing batter
10.1.18: peeping tom pumpkin
10.1.17: hello October
10.1.16: coffee treat
10.1.15: mossy halloween wreath
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