Directions

1. Preheat oven to 450°F.
2. Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
3. Roast for 30-40 minutes.
4. Remove from the oven and transfer everything to a large bowl.
5. Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the eggplant, squash, and serrano pepper and sauté for 3-4 minutes, until slightly softened.
8. Add the diced tomatoes and sliced sausage. Season to taste with salt and pepper and sauté for 2-3 minutes.
9. Stir in the marinara and simmer for about 5 minutes, until everything is bubbly and heated through.
10. Serve over spaghetti noodles and enjoy!