We planted an early garden this spring and had so many vine ripened tomatoes this year, more than any other previous year. We picked an entire bowl of them a couple of weeks ago and didn't want to see them go to waste while we ran out of time to can them, so we made a Roasted Vegetable Pasta Sauce.
My favorite way to eat vegetable is to slow roast them with olive oil and sea salt. It's like heaven on a pan! This recipe is so quick and easy, and there is no canning involved, I promise. To make this sauce you will want to gather your red tomatoes, some green peppers, onion, garlic and herbs. You can add other vegetables that you like, I added carrots because I love the taste of them roasted with tomatoes. Basically anything you love in a pasta sauce, and be added to this magical sauce.
I coasted the bottom of a baking pan with Olive Oil and began washing and chopping the vegetables, adding them to the pan in layers. I picked some fresh Basil and Thyme leaves, added a few springs of Rosemary and Red Pepper Flakes. The garlic cloves I left whole. I drizzled the vegetables with another dose of Olive Oil and salt and pepper.
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