The rich, delicious flavor of this homemade spaghetti sauce with fresh tomatoes is like stepping into a sweet Italian grandma’s kitchen, smelling the aroma of tomatoes and garlic roasting creating anticipation to the delicious bowl of spaghetti you soon will be eating.
3 cups of cherry tomatoes in various sizes and colors
1/4 cup extra virgin olive oil
1/4 cup garlic cloves peeled and cut in half
1 cup diced zucchini, about the size of the tomatoes
1 teaspoon Himalayan pink salt
1/2 teaspoon ground black pepper
1/2 crushed red pepper flakes
1/2 cup of fresh chopped herbs such as parsley, oregano, basil, and thyme. Divide these into half portions
3 tablespoons balsamic vinegar
Vegan Cheese Topping
1/4 cup fine Italian bread crumbs
1/4 nutritional yeast
1/4 teaspoon pink Himalayan salt
Cut tomatoes in half, place in a colander. Sprinkle with salt lightly and toss. Allow draining in the sink for 30 minutes. This will help release some of the moisture from the tomatoes which will help them roast quicker and hold their shape better
Fill a large pan with water, bring to a boil. Drop in 2 servings of spaghetti and cook until done.
Line a large cookie sheet with parchment paper
After 30 minutes, pat the tomatoes excess moisture off with paper towels. Place tomatoes in a large bowl.
Drizzle tomatoes with olive oil and then add 1/4 cup of herbs, garlic, zucchini, pepper, salt, and crushed red peppers. Toss gently until all coated, then place on parchment paper
Roast tomatoes mixture at 400 degrees for 35 minutes without stirring or until most of the moisture has evaporated. Remove from oven.
Place Italian bread crumbs, nutritional yeast, and salt in a bowl. Stir until well mixed, set aside.
Place cooked pasta in a large bowl, add cooked tomato mixture over pasta, add balsamic vinegar and 1/4 cup fresh herbs and toss to coat evenly.
Sprinkle vegan cheese topping over pasta when serving.