Vegan Marinara And Black Bean Spaghetti

• 5 pounds plum tomatoes
• 1 onion medium
• 8 garlic cloves
• 1/4 cup basil leaves
• olive oil
• pepper Salt
• 6 ounces tomato paste
• 1 box spaghetti Explore Cuisine Black Bean, 8 oz

1. Wash tomatoes thoroughly. Cut tomatoes in half and de seed (reserve the seed juice in a bowl)
2. Place tomatoes on a cookie sheet that is at least 9x13
3. Place peeled garlic and quartered onion scattered throughout the dish
4. Take reserved seed juice and put it through a mesh strainer, then drizzle about 1/4 cup of the juice over the tomatoes
5. Drizzle with about a tablespoon of olive oil, salt and pepper
6. Mix it around and then drizzle a tad more olive oil
7. Place in a 425 degree oven for 35 minutes or until roasted
8. Remove tomatoes when finished roasting and let them cool for approximately 20 minutes or until safe to put into a food processor.
9. Place the drained tomatoes, garlic, onion and basil into a Mix in the food processor with the tomato paste and pulse. At this point you can add in about 1/4 tsp more of salt if needed and then blend again. Blend until your desired texture is reached
10. If you prefer a chunkier sauce reserve a few chunks to put back.
11. Boil 8 cups of water in a pot, and cook Organic Explore Cuisine Black Bean Spaghetti for 8 minutes, strain, rinse, and plate.
12. Add sauce over the warm spaghetti.

tomatoes, onion, garlic, basil, olive oil, pepper salt, tomato paste, black bean

Taken from www.yummly.com/recipe/VEGAN-MARINARA-AND-BLACK-BEAN-SPAGHETTI-1843509 (may not work)