Roasted Vegetable Pasta Sauce

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.  

Then I placed the trays into the oven at 375 degrees and roasted them for about 45 minutes until the vegetables were caramelized and tender.  I removed them from the oven and let them cool.  Then scooped the goodness into a blender and pulsed it a few times and then turned it on for about 30 seconds to blend all that yumminess into a sauce.  I wish I could write the amazing aroma that was coming from the kitchen that morning.  It was absolutely divine.

I let it all cool in the fridge and then saved the sauce in gallon sized freezer bags        (double bagged) for us to enjoy with pasta of our favorite squash noodles.  That night we had Spaghetti Squash with a ladle of the Roasted Vegetable Pasta Sauce on it...and a little bit of Parmesan Cheese for good measure.  This sauce is my new favorite way to make pasta sauce.  We tried it with our homemade pizza this weekend and was even better than a Margaretta Sauce.  It is simply the best.  You can go to my Instagram feed to watch my Reels to see it being made.  


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