Tselani
Serves 6
8 Roma tomatoes
8 large garlic cloves, peeled
6 tablespoons extra virgin olive oil
1 teaspoon Kosher salt
1 bunch fresh basil, chopped
6 ounces fresh mozzarella
14.5 ounces whole wheat spaghetti
Preheat the oven to 350 degrees. Slice tomatoes in half vertically and place cut side up on a rimmed baking sheet. Cut each garlic clove in half and tuck into the seed pocket of each tomato. Sprinkle with olive oil and salt. Roast in the oven 1½ hours until the tomatoes have collapsed and are very soft. Remove from the oven and let cool 10 minutes on the baking sheet.
Put the tomatoes and all the pan juices in a blender. Blend until smooth. Pour into a bowl and keep warm.
Meanwhile cook the pasta in boiling salted water until al dente. Drain and put in a warm bowl. Pour the sauce over the pasta. Tear the mozzarella into chunks and sprinkle over the top. Add the basil and serve immediately.
8 Roma tomatoes
8 large garlic cloves, peeled
6 tablespoons extra virgin olive oil
1 teaspoon Kosher salt
1 bunch fresh basil, chopped
6 ounces fresh mozzarella
14.5 ounces whole wheat spaghetti
Preheat the oven to 350 degrees. Slice tomatoes in half vertically and place cut side up on a rimmed baking sheet. Cut each garlic clove in half and tuck into the seed pocket of each tomato. Sprinkle with olive oil and salt. Roast in the oven 1½ hours until the tomatoes have collapsed and are very soft. Remove from the oven and let cool 10 minutes on the baking sheet.
Put the tomatoes and all the pan juices in a blender. Blend until smooth. Pour into a bowl and keep warm.
Meanwhile cook the pasta in boiling salted water until al dente. Drain and put in a warm bowl. Pour the sauce over the pasta. Tear the mozzarella into chunks and sprinkle over the top. Add the basil and serve immediately.
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