When my trip to the farmer's marketed yielded both a beautiful spaghetti squash and some gorgeous plum tomatoes, a zesty Italian dinner was hatched in my mind. A homemade tomato sauce over roasted spaghetti squash.
If you're still making spaghetti squash by cutting it in half lengthwise to cook it, prepare to have your mind blown.
2 pounds Roma tomatoes
1 can tomato paste
2 Tbsp olive oil
1/4 cup onion
3 cloves garlic
1/4 cup chopped celery
1/4 cup chopped carrot
1 bay leaf
1 Tbsp Italian Seasoning
Salt and pepper to taste
Step 1: Blanch and peel tomatoes
This may seem daunting but it isn't that hard. Bring a large pot of water to a boil. Prepare a bowl of water with ice cubes in it. Cut an X into the bottom of each tomato.
Step 2: Saute veggies
Chop the onion, carrot and celery into a small dice. Reserve the leaves of the celery to simmer in the sauce. Heat the olive oil in a large pot and add the vegetables. Cook until the onions are translucent and the carrot and celery are soft. Add the garlic by crushing the cloves right into the pot.
Step 3: Simmer
Add the fresh tomato mixture and bring to a boil. Add the bay leaf, Italian seasoning and the celery leaves. Lower the heat to a simmer and allow to simmer, covered, for an hour, stirring occasionally. After an hour, remove the bay leaf and celery leaves then add the tomato paste and stir to combine. Check the seasonings and add salt and pepper to taste. Continue to simmer for another half hour, then serve on top of your spaghetti squash.