This recipe is made from a variation on my lighter oven roasted tomatoes. I mean for this sauce to be very pesto like. So, I also used raw garlic, and toasted walnuts. It is served here over fettuccine, but would go well with any number of pastas.
2-3 pounds of ripe tomatoes, any kind will do
1 tablespoon garlic powder
salt and pepper to taste
olive oil cooking spray
1 large clove of garlic
1 tablespoon olive oil
1/4 cup walnut, toasted
- Preheat the oven to 275° and line a baking sheet with heavy duty foil. Spray the foil with cooking spray.
- Cut the tops off the tomatoes, and slice them lengthwise. If you are using any larger tomatoes, cut them into quarters. Place them on the baking sheet cut side up. Sprinkle them with the garlic powder, salt and pepper. Spray they with a coating of the olive oil cooking spray. Bake them for 1 hour, check them and bake them for an addition 1 hour check them half way through to ensure they are not burned.
- Place the roasted tomatoes into a blender, add the garlic clove, the olive oil and the walnut. Puree until a paste is formed. With the pour opening off the blender, slowly add some reserved pasta water until the desired consistency is achieved.
- Serve over pasta of your choice.
Serves 6 (these calories are for the sauce only). 90 calories, 6 grams of fat, 3 grams of fiber