Hearty Roasted Vegetable Sauce
Transform your meals with this vibrant and flavorful Hearty Roasted Vegetable Sauce, a recipe that effortlessly combines wholesome ingredients with bold, roasted goodness. This rich and velvety sauce is made with oven-roasted Roma tomatoes, bell peppers, zucchini, and carrots, enhanced by caramelized garlic and fragrant Italian herbs. Blended to perfection with a touch of tomato paste and vegetable broth, this sauce strikes the perfect balance between rustic and refined. Ready in just over an hour, it's ideal for pasta, grain bowls, or as a topping for your favorite proteins. Bursting with robust flavors and loaded with nutrients, this roasted vegetable sauce is both comforting and versatile, making it a must-try for anyone seeking a healthier twist on classic sauces.
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Recipe Information
Ingredients
- 6 whole Roma tomatoes
- 2 whole Bell peppers (red, yellow, or orange)
- 1 large Zucchini
- 1 large Carrot
- 1 medium Red onion
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Dried Italian herbs (basil, oregano, thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 6 whole Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare the vegetables: cut the Roma tomatoes and bell peppers in half, slice the zucchini and carrot into thick rounds, and peel and quarter the red onion.
Place all vegetables, including the garlic cloves (leave them unpeeled), on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the dried Italian herbs, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 30 minutes, or until they are tender and slightly caramelized. Stir halfway through roasting for even cooking.
Once roasted, remove the vegetables from the oven and allow them to cool slightly. Squeeze the garlic cloves out of their skins and discard the peels.
Transfer the roasted vegetables to a blender or food processor. Add the tomato paste and 1/2 cup of vegetable broth. Blend until smooth, adding more vegetable broth as needed to reach your desired sauce consistency.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour the sauce into the skillet and simmer for 10 minutes, stirring occasionally, to enhance the flavors.
Stir in fresh basil leaves just before serving for an added burst of flavor.
Serve the sauce warm over pasta, rice, or as a delicious topping for roasted or grilled proteins. Enjoy!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
