Nov 22, 2013
Spaghetti Squash with Slow-roasted Tomatoes + Sweet, Creamy Tomato Sauce
I’m having a hot, new relationship with roasted tomatoes. Yes, I have discovered their rich, sweet, tangy allure. Fortunately I found a local source for Roma tomatoes… $1 per pound. I cannot be stopped. I’m putting them on everything. In sandwiches, on salads, in pasta (of course), on pizza… Yup. Smitten.
If you’ve never had slow-roasted tomatoes, you must be prepared. With absolutely nothing on them, they are literally a taste explosion… slightly sweet, slightly salty, a little tart. You would think that they were drizzled with vinegar and tossed in sugar and salt. AH-mazing.
So I thought I’d share a new recipe with you that uses these beauties and is really easy to make. You will need some time to roast the tomatoes but you can always do that ahead, maybe on the weekend when you have time to putter at home. Granted, you COULD roast them at a higher temperature to save time but the flavor would suffer tremendously. Slow roasting is the best way to coax out the deep, sultry notes.
While I admit to being totally in love with those cute little red devils, the real star in this dish is actually the sauce. So easy to prepare with a subtle, silky flavor… it blew us away. Make sure you use roasted garlic, though. Fresh just won’t cut it. It would be too assertive for this delicate sauce.
This dish is super light, so you may want to pair it with a big, fresh salad or perhaps some bean burgers.
- 1 large spaghetti squash
- 10-12 Roma tomatoes
- ½ cup raw pine nuts for garnish
~ for the sauce
- 2 cups tomato purée
- 1 cup unsweetened non-dairy milk of your choice (I used cashew milk)
- 1 cup fresh carrot juice
- 1 TBS tamari (or to taste)
- 2 TBS Mirin (Japanese rice wine)
- 1 bulb of roasted garlic
- Slice the tomatoes in half lengthwise. Place them, cut side up, on a parchment lined baking sheet.
- Bake at 225-250° F for about 3-4 hours, depending on the size of the tomatoes. They should be dry on the outside but still a bit moist inside.
- Slice the squash in half, lengthwise, scoop out the seeds and place cut side down in a baking dish. Add a bit of water and bake at 400° F until soft (about 40 minutes). You should be able to pierce the skin easily with a fork.
- You could roast some garlic at the same time as the squash if you don’t have any on hand. I roast the whole bulb by cutting off a small portion of the top so you can see the cloves. Then place it in a ramekin, drizzle a teeny amount of olive oil over the top and cover with foil. When it’s done, the roasted cloves of garlic slip out easily when squeezed. Yum.
- Mash the garlic with a fork and add it and all remaining sauce ingredients to a sauce pan. Simmer until warm.
- Scrape out the stringy flesh of the squash with a fork and serve with the sauce and the tomatoes, topped with some pine nuts.