Your Recipe

Recipe Instructions:

Ingredients
2.5 pounds ripe Roma tomatoes
8 garlic cloves
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
12 ounces whole-wheat spaghetti

Directions
Heat the oven to 350° F. Place the tomatoes in a medium-sized baking dish (8 x 11 inches). You want them to fit snugly. Drizzle with the oil and toss. Roast, stirring once about halfway through, until the tomatoes are very tender, about 1.5 hours.
Puree the tomatoes and garlic (using a blender or a handheld immersion blender) until smooth. Add as much of the roasted tomato juices as necessary to achieve the desired consistency. Stir in the chopped oregano, salt, black pepper and red pepper. Reheat for serving.
Cook the pasta according to the package directions and drain. Divide among bowls and top with tomato sauce.