Imagine a pasta sauce so rich, so vibrant, and so packed with flavor that it transforms an ordinary meal into a culinary masterpiece. This roasted vegetable pasta sauce isn't just another recipe—it's a game-changing experience that will make your taste buds dance with joy. By carefully roasting a medley of vegetables and blending them into a luscious tomato base, you'll create a sauce that's not just delicious, but also packed with nutrients and bursting with authentic Italian-inspired flavors.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (zucchini, bell peppers, onions)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to caramelize the vegetables, enhancing their natural sweetness.
- Wash and prepare the mixed vegetables. Chop 2 cups of zucchini, bell peppers, and onions into bite-sized pieces. Aim for uniform sizes to ensure even roasting.
- In a large mixing bowl, combine the chopped vegetables with 2 tablespoons of olive oil. Toss well to coat the vegetables evenly with the oil.
- Spread the oiled vegetables in a single layer on a baking sheet. Make sure they are not overcrowded, as this will help them roast rather than steam.
- Roast the vegetables in the preheated oven for 25-30 minutes. Halfway through the roasting time, stir the vegetables to ensure they cook evenly. They should be tender and slightly browned when done.
- While the vegetables are roasting, heat a large saucepan over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Once the vegetables are roasted, remove them from the oven and add them to the saucepan with the garlic.
- Pour in 1 can (28 oz) of crushed tomatoes and stir to combine with the roasted vegetables and garlic.
- Add 1 teaspoon of dried oregano, and season with salt and pepper to taste. Stir well to incorporate all the flavors.
- Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and let it cook for an additional 10-15 minutes, allowing the flavors to meld together.
- Once the sauce has simmered, taste and adjust the seasoning if necessary. If you prefer a smoother sauce, you can blend it using an immersion blender or transfer it to a regular blender in batches.
- Serve the roasted vegetable pasta sauce over your favorite pasta. Garnish with fresh basil leaves for an added touch of flavor and presentation.
- Enjoy your delicious homemade roasted vegetable pasta sauce!
Tips
- Vegetable Selection: Choose fresh, seasonal vegetables for the most intense flavors. The key is variety and quality.
- Roasting Technique: Don't overcrowd your baking sheet. Give vegetables space to caramelize, which develops deeper, sweeter flavors.
- Garlic Management: Sauté garlic carefully—it burns quickly and can turn bitter. Watch it closely and remove from heat once fragrant.
- Blending Options: For a smoother sauce, use an immersion blender. For chunkier texture, simply stir and leave some vegetable pieces intact.
- Seasoning Secrets: Taste and adjust seasonings gradually. The roasting process concentrates flavors, so be gentle with salt and herbs.
- Storage Tip: This sauce freezes beautifully for up to 3 months. Perfect for quick future meals!
Nutrition Facts
Calories: 125kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
