Roasted And Ready Vegetable Sauce Recipes

HEARTY ROASTED VEGETABLE SAUCE

Hearty Roasted Vegetable Sauce image

This is a rustic, thick pasta sauce that strays from the traditional jarred sauces you see. It's hearty, healthy, and filling. The cutting of the vegetables does not have to be precise as everything is pureed at the end. Even sized cuts simply allow for even roasting.

Provided by DreamoBway

Categories Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 pint grape tomatoes
1 (14 ounce) can artichokes, quartered and drained (not marinated)
1 small zucchini, cut in half lengthwise then cut in 1/2-inch half moons
1 carrot, peeled and cut into coins
1/2 medium red onion, cut into 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced

Steps:

Preheat oven to 450.
Toss vegetables in olive oil, salt, and pepper in a 13x9 pan. Spread vegetables into a flat layer.
Roast for 15 minutes.
Remove from oven. Stir in vinegar and garlic. Spread vegetables into a flat layer.
Return to oven for 5 more minutes.
Remove from oven. Allow to cool slightly.
Puree in the food processor to a coarse, pesto-like consistency.
Serve over your favorite pasta.

Nutrition Facts : Calories 144.7, Fat 7.2, SaturatedFat 1, Sodium 331, Carbohydrate 18.7, Fiber 7.3, Sugar 5.9, Protein 4.7

ROASTED VEGETABLE SAUCE

Roasted Vegetable Sauce image

I admit it, I love roasted vegetables. It enhances the flavor, and with just olive oil and some salt and pepper you get a very honest flavor. One of my favorite sauces is a simple puree of roasted vegetables. It is great on pasta or as a base for soup. The recipe makes a large batch of sauce so I would have some to freeze, but the recipe is easily halved for those who do not want to stash sauce away.

Provided by Maiden77

Categories Sauces

Time 1h

Yield 1 large batch

Number Of Ingredients 9

Ingredients

30 roma tomatoes, halved, cored, and seeded
2 onions, halved
6 carrots, peeled and cut into half to an inch chunks
4 stalks celery, roughly chopped
2 heads garlic, peeled and woody ends removed
1/2 cup olive oil
salt and pepper
1 (14 ounce) can vegetable broth
2 teaspoons dried basil (or 4 teaspoons if using fresh)

Steps:

Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
Stir in the vegetable broth, basil, and salt and pepper to taste.

Nutrition Facts : Calories 1736.7, Fat 113.7, SaturatedFat 16.1, Sodium 503.2, Carbohydrate 175.5, Fiber 41.3, Sugar 79.1, Protein 30.7

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