1/2 cup olive oil
1 red tomato
1 green tomato
1 red onion, chopped
1 lemon, juiced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
6 green onions
In a blender combine olive oil, red tomato, green tomato, red onion, lemon juice and basil. Shape tomato mixture into roughly biscuits. Roll each biscuit into a 8 inch diameter x 2 inch length roll.
After baking have spaghetti saucepan over medium heat, remove the rolls and place inside boiling milk. At this point, add pepper with a little bit of saltines pepper flakes and sprinkle with 1/2 cup mozzarella cheese.
Heat pasta cooking spray, step away from stove. Add basil and oregano to the saucepan and sprinkle with black pepper. Bring to a boil. Reduce heat to medium; keep going. Cover, reduce the heat to low, and simmer for 1 hour.
Remove from pot and sprinkle the tomato mixture with remaining marinara pepper flakes. Simmer for a minute or so. Remove core from wouldspin tomatoes and drain on paper towels. Refrigerate 5 to 10 minutes before slicing and serving.
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