This week my friend came over with a bag of about 20 tomatoes. What came to mind? My mom’s slow roasted tomato sauce with garlic spaghetti squash. Growing up, my mom was obsessed with garden tomatoes. If you’ve had the pleasure of eating a tomato straight off the vine, then you know what all the fuss is about. But when you have an abundance of them, or they are seconds, and are about to kick the bucket, this slow roasted tomato sauce with garlic spaghetti squash is the best solution.
When you cook this slow roasted tomato sauce with garlic spaghetti squash, you will find your house permeated with the most powerfully delectable smells. And since it’s about a two hour commitment, you’ll have plenty of time to salivate over just how good it will taste. Another treat to look forward to, is cleaning the pan afterwards. I don’t ever take a crack at it until it has soaked in water and baking soda overnight. I don’t want to scare you away from making this amazing slow roasted with tomato sauce with garlic spaghetti squash, just make sure you have your Brillo pad handy.
Slow Roasted Tomato Sauce
Yields 2 cups
6 cloves garlic
3 T. olive oil
1/4 cup red wine
Garlic Spaghetti Squash
Yields side 4 servings
1 spaghetti squash
2 T olive oil
1/4 t. salt
1/4 t. pepper
1/4 t. dried oregano
2 cloves garlic
Preheat the oven to 375 degrees. Halve the tomatoes and quarter the onions. Spread on a rimmed baking sheet. Do not peel the garlic, just toss it in with the tomatoes. Pour on the olive oil and spread around with your hands to evenly coat. Season with a dash of salt and pepper.
Roast for an hour and a half, stirring after 15 minutes, and once more after an hour.
When the tomatoes go into the oven, start working on your squash. Carefully cut the squash length-wise, using a large kitchen knife. This part always scares me and I delegate to my boyfriend and his muscles. Scrape out the strings and seeds, and rub both halves with olive oil. Sprinkle on salt, freshly ground pepper and a dash of oregano. Then place both squash, cut sides down, on a baking tray and put in the oven along with the tomatoes. The squash will be done when the veggies are through roasting, but if you’re not sure, poke the outside with a fork. The skin should be soft.
Once the roasted veggies cool slightly, peel the roasted garlic, and blend everything in a food processor or blender until desired consistency; I like mine chunky-smooth. Transfer the sauce to a small sauce pan, (it will be pretty thick at this point) and heat over medium heat. Add in the red wine and a splash more olive oil. Cook for another 4 minutes or so to release the alcohol.
In a sauté pan, heat a tablespoon of olive oil. Using a fork, scrape out the spaghetti squash. It will naturally form noodle-like strings. Add to the pan along with 2 cloves minced garlic and dash of salt and pepper. Sauté until golden brown, then top with the roasted tomato sauce. Serve as a heart-warming winter side, or alongside your favorite protein for a main dish.
Cleaning the tomato pan: scrape off as many crusty bits as possible. Fill with warm water, then pour baking soda over the entire surface. Don’t be shy with the baking soda either. Let soak overnight, then rinse with hot water and scrub off remaining chunks with a Brillo pad.