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This was another recipe I was drawn to as it used my Blendtec, and required no special effort on my part. I am not sure why I hadn’t thought of it before, but this recipe is beautiful to look at, beautiful in it’s simplicity, and a lot of fun to play around with. Roasting the vegetables brings out all the lovely sweetness of the vegetables and fills your home with a heavenly perfume. Have fun, this is a great basic recipe to personalize and play with! Use as you would any jar of pasta sauce: over a bed of any noodle, in a lasagne, as a base for a soup.
Ingredients to play with in the sauce: butternut squash, capers, red wine, balsamic vinegar, fresh basil, eggplant, winter greens, spinach, and zucchini/summer squash.
For a straight tomato sauce, I use solely tomatoes, onions, garlic, seasonings, and a bit of tomato paste to taste.
Yield: About 4 cups sauce
- About 2 lbs cherry tomatoes, or chunks of any tomato
- 2 carrots, cut into large chunks
- 1 small onion, chunked
- 8 cloves garlic
- 1 red pepper, chunked
- ¼ cup olive oil
- fresh herbs (oregano, basil, thyme)
- Salt to taste, I would start with 1 teaspoon
- Toss all the vegetables and herbs of choice with the olive oil.
- Roast in a 350 degree oven for about 45-60 minutes until vegetables are tender and sweet.
- Place the whole kit and kaboodle (in two batches if necessary) into the blender, I blended for about 2 minutes. If using a food processor, process until creamy and the tomato peels are undetectable., probably about 5 minutes.
This recipe was shared on Scrumptious Sundays, Sugar-Free Sundays, Mix It Up Monday, Monday Mania, Melt In Your Mouth Monday, Just Another Meatless Monday, Better Mom’s Monday Linky, Creative Corner Monday, Tasty Tuesdays, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Hearth & Soul, Whole Foods Wednesday, Gluten Free Wednesday, These Chicks Cooked, What’s Cooking Wednesday, Real Food Wednesday, Cast Party Wednesday, Frugal Days Sustainable Ways,Full Plate Thursday, Pennywise Platter, Thriving on Thursdays, Fresh Bites Friday, Freaky Fridays, Wellness Weekends,Fight Back Fridays, Feed Your Soul, Friday Foodie Fix,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Tessa,
This is so brilliant! I love it. So easy. And I bet it tastes amazing. I’ll definitely be trying this one! I’m a roast-a-holic!
love this idea!
This roasted vegetable sauce sounds delish and easy. I’m definitely going to give this a whirl! The possibilities for variations are almost endless .
What a great recipe for a healthy sauce. My kids would love this over pasta or as a dipping sauce. It sounds so easy too. This is my kind of recipe! Following from Allergy Free Wednesdays! Thanks for sharing such a great recipe! Jana http://www.adoctorandanurse.com
You’re certainly welcome jana, hope you get time to try it!
I LOVE this idea! Thanks for sharing. It’s great because you can vary it when certain veggies are not in season (like tomatoes) and use less of them and more of the others, like root veggies. I am running low on my stash from last season and am looking for a way to stretch those tomatoes until the next harvest!
Thanks jen! I love recipes that people be creative…it’s fun to see what happens and how flavors marry…at least for me! I guess that is why I am food blogger, lol! Things like that are exciting for me!
Love it! This looks so easy to prepare. Thanks for sharing at Scrumptious Sunday!
http://iamaddictedtorecipes.blogspot.com
Your pasta sauce looks delicious! I love how easy it is to make – perfect for busy nights.