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Roasted Vegetable Sauce for Pasta

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Also, I am not a financial advisor. I'm a blogger who LOVES to share how I manage the finances for my household.

August 13, By Kristia 5 Comments

 

Roasted Vegetable Sauce

If your garden is overflowing or your neighbors are begging you to take their extras, then you need to make a batch of Roasted Vegetable Sauce.

It is super easy, unbelievably delicious, yet incredibly cheap if everything is from your garden. You can use tomatoes, peppers, summer squash, onions, celery, carrots, and/or eggplant and fresh herbs. Every tray that you roast will taste different, depending on what vegetables you use. Any combination will do, but I recommend that half of what you roast is tomatoes.

This sauce freezes really well in freezer-grade reusable containers. Even if you don’t have a garden, take advantage of the local summer produce and MAKE THIS SAUCE!

Roasted Vegetable Sauce for Pasta

Ingredients

  • Assorted fresh summer vegetables, cleaned and roughly chopped (You can use tomatoes, peppers, summer squash, onions, celery, carrots, and/or eggplant. Any combination will do, but I recommend that half of the tray is tomatoes)
  • 3 garlic whole cloves
  • a handful of fresh herbs, such as basil, oregano, thyme. If you don’t have fresh, you can use dried versions.
  • olive oil
  • salt & pepper, to taste

Instructions
1. Preheat your oven to 400 degrees.

2. Lay the fresh vegetables, garlic, and herbs flat on a rimmed baking sheet. Fill up the baking sheet with the vegetables.

3. Drizzle olive oil to coat all of the vegetables and herbs. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

4. Bake for 50-60 minutes or until the vegetables are cooked through. Carefully remove the pan from the oven because the vegetables get juicy.

One tip for roasting tomatoes: I leave the skins on the tomatoes and I just slice them in half and place them on the sheet, cut side down. After roasting, you can use tongs to peel the skins off (see below), but not necessary.

5. Allow the vegetables & herbs to cool completely. Once cool, blend in a food processor. This will take several batches to complete. Place each batch in one large bowl and stir well to combine.

6. Stir the blended tomato sauce well. You might need to add additional salt and pepper to your taste.

7. You can use the sauce immediately or freeze it in containers. One baking sheet will yield about 5 cups, depending on the number of vegetables that you have. Use the sauce with your favorite pasta dishes. My kids love it as a dip for bread.

Print recipe for Roasted Vegetable Sauce.

This post was originally published in 2013.

Filed Under: Recipes - Main Dish

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Comments

  1. Barb @ A Life in Balance says

    August 22, at 1:28 pm

    This looks delicious! I pinned it to my Canning and Preserving board.

    I would love for you to link it up at my Fabulously Frugal Thursday linky at A Life in Balance. It’s perfect for those looking for end of the harvest recipes.

    Reply
  2. Just Jen says

    August 23, at 12:20 am

    This looks super yummy! Just stopping to say HI from the Social Fabric Community!

    Reply

Trackbacks

  1. Grocery Budget Challenge | March Meeting says:
    March 30, at 4:00 pm

    […] made with pre-cooked sausage and my homemade roasted vegetable sauce. I keep both in the […]

    Reply
  2. Roasted Vegetable & Pasta Bake says:
    July 30, at 2:45 pm

    […] calls for 3 cups of marinara sauce, but instead of store-bought, I like to use my homemade sauces: Roasted Vegetable Sauce or Roasted Red Plum Tomato […]

    Reply
  3. Grocery Budget Challenge | July & August Meeting says:
    August 30, at 6:00 am

    […] advantage of the summer produce prices and stock up. I’ve been busy making and freezing my Roasted Vegetable Sauce with our garden and CSA harvest. I also like to freeze any extra vegetables and […]

    Reply

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