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Cristina's Tomato Sauce & Spaghetti Squash


























 

Tomato Sauce Ingredients

  • 16 or about 2.25lbs of cherry tomatoes

  • ¼ cup of exra-virgin olive oil

  • 8 scallions chopped

  • ¼ cup of white wine

  • ¾ teaspoon of kosher salt

  • Freshly grated Parmesan cheese

  • 8 medium basil leaves

  • Pinch of red pepper flakes

  • 4 gloves of garlic (peeled & smashed)


Directions:

Cut the tomatoes in halves and set aside in a bowl. Heat a saucepan on medium-high heat until hot. Add the olive oil and scallions and cook for 5 minutes.

Add wine and cook down more than half. Add the cut up tomatoes and salt. Simmer for 40 minutes at a slow, bubbly simmer.

In a food processor (or hand mixer), puree the tomatoes a batch at a time for about 1 minute each time.

In a separate saucepan, strain the tomatoes through a chinoise or strainer with holes small enough to catch the seeds. (Do not use a mesh strainer with tightly wound, small mesh—the holes are too small and the tomatoes will be too liquid. You want holes just large enough to strain the skin and seeds.)


Tomato Soup

  • Mix in food processor or with hand mixer.

  • Add chicken stock (low sodium for a healthier option).

  • Top off with croutons for a crunch, and basil leaves as added flavor.



Spaghetti Squash Ingredients

  • 1 (2 to 3 pounds) spaghetti squash

  • Olive Oil


Directions:
  • Preheat oven to 375° F.

  • Rub squash with olive oil.

  • Place on baking sheet and bake for 1 hour or until knife can be inserted.

  • Remove from oven and cool for 45 minutes.

  • Cut lengthwise and remove the seeds.

  • Slide fork on the inside of the deseeding squash and see long strands that look like spaghetti pull away.


Get more great crafts and recipes from Cristina at www.cristinaferrarecooks.com.


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