"Making your own pasta sauce has never been easier, more delicious, or more veggie-filled! Roasted Veggie Tomato Sauce is my favorite way to add hidden vegetables into pasta night. It tastes amazing, my kids ask for seconds, and I’m a happy mom!"
Roasted Veggie Tomato Sauce for Pasta
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Prep time: 20mins
Cook time: 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 batch caramelized onion
- 1 head roasted garlic
- 12 ounces Campari or roma tomatoes
- 4 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 chopped zucchini
- 3 tablespoons olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Method
Step 1
Preheat oven to 425 degrees Fahrenheit. Line a half sheet baking sheet with parchment paper. If you haven’t already start the process of roasting the garlic and caramelizing the onion.
Step 2
Place prepared veggies (tomatoes, carrots, bell pepper and zucchini) on baking sheet and use two spoons to toss with olive oil, salt and pepper. Add Italian seasoning if desired. Spread the veggies into one even layer and space them out as much as possible. Roast for 25 minutes. No need to toss halfway through.
Step 3
Note: Start to boil your pasta water and then cook your pasta while the veggies roast so that the noodles are cooked when the sauce is ready.
Step 4
Add roasted veggies to a high speed blender. Add the caramelized onion and roasted garlic cloves. Blend on the highest speed until smooth.
Step 5
If desired, add any of the optional add-ins and blend again. Taste and adjust seasonings as needed. Add water to thin if a thinner sauce is desired. Add almonds for a creamier sauce. Serve hot overtop cooked pasta noodles.