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Dandelions and Fresh Tomato Sauce


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  • Total Time: 50 minutes

Ingredients

Units Scale
  • 1 bunch of fresh dandelions - cleaned and trimmed
  • 4 large vine ripe tomatoes
  • 6 cloves of garlic - chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sugar
  • 1 tbs. balsamic vinegar
  • 4 tbs. of olive oil and some for drizzling
  • Fresh Romano or Parmesan cheese for grating
  • 1 lb. of your favorite spaghetti

Instructions

  1. Preheat Oven 350 degrees:
  2. Place the tomatoes, whole, on a baking sheet and bake for about 15 minutes until the skin begins to peel back. Quarter the tomatoes; making sure to reserve the juice that comes from the tomatoes for the sauce.
  3. Heat a large frying pan with 2 tablespoons of olive oil and half of the garlic; sauté until the garlic is fragrant and add the tomatoes to simmer on a low heat. Add the sugar and the seasonings.
  4. Heat another frying pan with 2 tablespoons of olive oil and the rest of the garlic. Add the cleaned dandelions and sauté until wilted; season with salt and pepper. Add the dandelions to the tomatoes; add the balsamic vinegar and simmer on a low heat for about 30 minutes. The longer the sauce simmers the better it gets.
  5. Prepare the spaghetti as directed; drain and add the spaghetti to the sauce and toss.
  6. Serve the dish with a drizzle of olive oil, grated cheese and dashes of red pepper flakes.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 5
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