Recipe (Homemade Spaghetti O's)

Homemade Spaghetti O’s

Ingredients

• 3 lbs roma tomatoes, sliced into 1/2 thick slices
• 1/2 lb carrots, chopped (you don’t have to peel them, unless you want to)
• 1 yellow onion, chopped
• 2 heads garlic, cloves separated (but not peeled)
• 3 cups vegetable stock (or chicken stock for non-vegetarian/vegan)
• salt and pepper to taste (I used about 1/2 tsp of each)
• 1 lb whole wheat pasta noodles (elbow, alphabet, or O’s)

Instructions

Preheat oven to 400 degrees.

On 2 baking sheets lined with either parchment paper or a silpat mat, lay the sliced tomatoes, chopped carrots and chopped onions in a single layer. Drizzle with a little olive oil. Add the garlic cloves on top (Unpeeled. The peel comes off really easily after they roast)

Bake the vegetables for about 35 minutes, until the tomatoes are wrinkling and the onions and carrots start to get brown on the edges.

Peel the garlic, toss the skins. Transfer vegetables and garlic to a crockpot (or large pot on the stove). Add the vegetable stock.

Crockpot method: cook on low for 6 hours or on high for 3 hours.

Stovetop: bring to a boil, then simmer over low/medium heat for about an hour.

Transfer veggies and stock to a blender or food processor and puree until really smooth. You might have to do this in 2 stages because it’s a large amount.

Transfer pureed veggies back into either the crockpot or stovetop. Allow to simmer over a very low heat, just to keep it warm while the noodles cook.

Cook the noddles until al dente. Drain noodles and dump into the tomato sauce.

Scoop into bowls and enjoy!