Day 1, Week 1

Spaghetti with roasted tomatoes and garlic

(serves 2 with leftovers, or just enough for 4)

It's such a simple recipe yet there is so much flavor coming out of those beautiful roasted tomatoes! The sweetness and vibrant color of the tomatoes mixed with the fragrant roasted garlic make this tomato sauce something special. Adding a little butter in the end really brings out the flavors too! If you have fresh basil or parsley, sprinkling a little bit on top right before serving will bring an extra layer of flavor to it and make it even more pleasing to the eyes.

You should buy vegetables in bulk or bags (carrots, onions, garlic, celery, etc.) as it is much cheaper in the long run, and I will be using them often for this week's menu.

Ingredients:

- 1 small (180z) can of diced tomatoes
- 4 cloves of garlic, cut in 1/4
- 1 onion, chopped coarsely (buying a bag is cheaper)
- 4 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 lbs fresh tomatoes (on the vine or any medium size ones except for plum tomatoes), cut in 1/4
- 1 lb spaghetti (dry)
- fresh parmesan or shredded parmesan
- 1/4 cup water + 2/3 cup water

Directions:

Preheat oven to 300 degrees.
In a sheet pan covered with foil, drop the tomatoes, and the garlic, and drizzle some olive oil (about 1 tbsp).
Roast for about an hour or until the tomatoes begin to caramelize. Take the tray out of the oven and leave to cool for a few minutes.

Bring a pot of salted water to boil for the spaghetti.

Heat 2 tbsp of olive oil in a pan on medium/high heat and add onions. Cook until soft (about 7 minutes).
Add the canned tomatoes and cook for another 10-15 minutes, until most of the liquid is gone and the tomatoes are soft. Add 1/4 cup of water, season with salt & pepper, and stir.
Add roasted tomatoes & garlic to a blender, and blend until smooth. Add canned tomatoes and onions, and blend until smooth. Put the mixture back in the pan on low heat, add 2/3 cup of water (you can add more or less depending on the consistency you like), and finish up by adding the butter. Season with salt & pepper (I also add about a tsp of sugar in mine to bring out the sweetness of the tomatoes). Serve with a good handful of parmesan.

You should have some parmesan, about a cup of tomato sauce, butter, extra virgin olive oil, some garlic, and onions left for the week.