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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. Cut tomatoes into 1-inch chunks, discarding the cores. Place tomatoes in a large bowl. Mix in the olive oil, garlic, sugar, salt, basil and pepper. | 3. Pour into an oven-proof baking dish just large enough to hold the chopped tomato in a shallow layer. Roast in the oven for about 40 minutes, stirring lightly just once about halfway. The tomato should cook down to soft chunks and the juices should roast until slightly thickened (it will thicken a little as it cools down). If you don’t like tomato peel, pull out the pieces that stick out at this point. | 4. Drain the cooked spaghetti and return to the hot pot. Pour in the roasted tomatoes and the juices, plus the cheeses. Mix well. | 5. Serve immediately garnished with fresh basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	6			241.2594	52.1388	11.7949	2.6807
basil leaf	8		chopped	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
salt pepper				-	-	-	-
spaghetti			cooked	-	-	-	-
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
basil			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.