Slow Roasted Tomato Sauce and Pasta
3 lb Roma Tomatoes - cored and halved lengthwise
Salt & Pepper
1/4 tsp crushed red pepper
12 oz uncooked whole wheat pasta
1 small herb pack of fresh basil
Preheat oven to 225
Place tomatoes on a jelly roll pan lined with aluminum foil. Drizzle evo on top of tomatoes and sprinkle on salt and pepper. Mix your tomatoes around to make sure they all get olive oily.
Bake for 4 hours.
When tomatoes are done baking, heat a large skillet over low heat. Add 2 tsp olive oil and garlic. Cook for 10 minutes, stirring occasionally. After 10 minutes add tomatoes and red peppers to the garlic.
Cook pasta in boiling water until almost al dente (about 8 minutes).
Drain pasta, reserving 3/4 c. cooking liquid. Increase heat to medium high under tomato mixture and stir in reserve cooking liquid. Bring tomato mixture to a boil.
Cook for 3 minutes. While this is cooking, tear basil into pieces and add to tomato mixture.
Serve sauce over pasta and add parmesan cheese to taste.
Bonus thought: This recipe only has 389 calories per serving, so really enjoy it!