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spaghetti on a plate

Spaghetti Sauce With Fresh Tomatoes

Gina
Spaghetti Sauce With Fresh Tomatoes is a simple vegan recipe that is full of delicious Italian flavors and a touch of spice. When you make this recipe your home will be filled with the aroma of roasted garlic, tomatoes, and herbs just like an Italian grandma's kitchen.
Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 3 people
Calories 394 kcal

Ingredients
  

  • 3 cups cherry tomatoes in various sizes and colors
  • 1/4 cup extra virgin olive oil
  • 1/4 cup garlic cloves peeled and cut in half peeled and cut in half
  • 1 cup zucchini diced about the size of the tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper courslly ground
  • 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
  • 4 ounces Spaghetti pasta

Vegan Cheese Topping

  • 1/4 cup fine Italian bread crumbs
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon salt

Instructions
 

  • 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.

Nutrition

Serving: 14 ounceCalories: 394kcalCarbohydrates: 49gProtein: 8gFat: 19gSaturated Fat: 3gSodium: 1038mgPotassium: 581mgFiber: 6gSugar: 8gVitamin A: 1022IUVitamin C: 46mgCalcium: 64mgIron: 2mg
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