After spending a long time looking for the perfect spag bol, I felt defeated. It was only after I had a roast dinner, I thought to myself “everything really is better roasted”. While roasted tomatoes are not a new concept with regards to spag bol, it was to me. So here it is, the first recipe I came up with entirely myself! Enjoy :)
Ingredients
- 6 regular tomatoes
- 350g cherry tomatoes
- Garlic bulb
- Thyme
- Oregano
- Salt
- Onion
- Veg stock cube
- Red wine stock pot (or another regular veg one)
- 2 tsp italian herbs
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 200-250g vegan mince
- 1 cup water
- 1 tbsp tomato puree
- 2 tbsp nutritional yeast
- 1/2 tsp sugar
Method
- Chop your tomatoes on half and cut the bottom off the garlic and place on a baking tray.
- Coat in oil and sprinkle on oregano, thyme and salt.
- Roast for 30-40 minutes 180 degrees.
- Fry onion.
- Add seasonings.
- Add your mince.
- Add in the roasted tomatoes and garlic, and water, puree, nutritional yeast and sugar.
- Simmer for 20 mins then remove the lid for another 10.
Additional notes
- Simmer longer without the lid if it is liquidy.
- If you’ve cut the end of the garlic you should be able to squeeze it out easily.