Spaghetti w. tomato sauce


A really simple, but lovely dish.

I had so many small cherry tomatoes, so I had to use them before they went bad. So I decided to make a tomato sauce. This sauce can also work as a soup, it’s pretty much the same thing.

Makes around 3 cups / 600 ml of sauce/soup

Around 100 cherry tomatoes(what, I know, crazy, but I forgot to weight the tomatoes,
so I have no clue how many grams, whoops)

– but you can use any kind of tomatoes you want
3-4 tbsp olive oil
3 tbsp dried oregano, thyme or basil
4 cloves of garlic
Salt & pepper to taste (but a good amount though)

Turn your oven on to 200 degrees.

On a baking sheet, place your parchment paper and add all of the tomatoes and the garlic cloves.
Pure over the olive oil and add the salt, pepper and whatever herb you prefer, I used oregano.

In the oven it goes for around 30 min.

When the tomatoes are all wrinkly and have released some liquid, take them out of the oven and pour the tomatoes and the liquid in a saucepan. And remember to take the garlic out of its clove and put the garlic into the saucepan.
Now use a hand blender to blend the sauce. Blend till it’s completely smooth. 

Then add the sauce to some spaghetti/pasta or eat it as a soup with some bread  ♥

I had it w. some spaghetti topped w. vegan cheese from Violife, fresh basil, kidney beans and avocado.

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