Spicy Roasted Tomato Marinara With Spaghetti Squash

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Ingredients

1 cup Parmigiano-Herb Stock, recipe follows

8 Roasted Peeled Tomatoes, recipe follows

3 tablespoons extra-virgin olive oil, plus some for drizzling

5 to 6 flat anchovy filets

1 sweet onion, thinly sliced or chopped

1 Fresno or Holland chile, sliced or chopped

3 to 4 cloves garlic, sliced or chopped

A couple small sprigs fresh marjoram or oregano, finely chopped

2 tablespoons tomato paste

1/2 cup dry red or white wine

A handful fresh flat-leaf parsley, finely chopped

A few fresh basil leaves, torn

2 medium spaghetti squash

Salt and freshly ground black pepper

Parmigiano-Reggiano cheese, shredded, for serving

Parmigiano and Herb-Fortified Stock

1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up

Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied

1 onion, quartered

2 ribs celery, sliced on angle

2 carrots, sliced on angle

Peeled rind of 1 lemon

2 fresh bay leaves

4 cups chicken stock

12 cups (3 quarts) water

Roasted Tomatoes

24 ripe organic vine tomatoes or large plum tomatoes

Several cloves garlic, crushed

Extra-virgin olive oil, for liberal drizzling

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