Roasted Vegetable Pasta Sauce or Bread Dipping Sauce
Bursting with rich, roasted flavors, this Roasted Vegetable Pasta Sauce or Bread Dipping Sauce is a versatile and healthy recipe perfect for elevating your meals. Made with caramelized Roma tomatoes, sweet red bell pepper, and aromatic garlic and onion, this sauce gets a fresh herbaceous lift from basil and thyme. A touch of balsamic vinegar adds depth, while optional red pepper flakes offer a hint of heat. Whether blended smooth for a silky pasta sauce or pulsed for a chunkier texture to pair with crusty bread, this recipe is a culinary multitasker. Ready in under an hour, it’s a perfect make-ahead option for easy weeknight dinners or entertaining guests. Enjoy the bold flavors of roasted vegetables in every bite!
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Recipe Information
Ingredients
- 6 large Roma tomatoes
- 1 large Red bell pepper
- 1 medium Yellow onion
- 6 large Garlic cloves
- 3 tablespoons Olive oil
- 10 leaves Fresh basil leaves
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Balsamic vinegar
- 0.5 cup Vegetable stock or water
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
Wash and quarter the Roma tomatoes and place them on the baking sheet.
Remove the seeds and stem from the red bell pepper, then slice it into large chunks and add them to the baking sheet.
Peel and quarter the yellow onion and add it to the same sheet.
Peel the garlic cloves and toss them onto the baking sheet as well.
Drizzle the olive oil evenly over the vegetables, and sprinkle with salt, black pepper, and crushed red pepper flakes (if using). Toss to ensure everything is evenly coated.
Place the thyme sprigs directly on top of the vegetables.
Roast the vegetables in the oven for 35–40 minutes, or until they are soft, caramelized, and slightly charred on the edges.
Remove the baking sheet from the oven and let the vegetables cool slightly. Discard the thyme sprigs.
Transfer the roasted vegetables to a blender or a food processor. Add the fresh basil leaves, balsamic vinegar, and vegetable stock (or water). Blend until smooth. If you prefer a chunkier sauce, pulse the mixture a few times instead of fully blending.
Taste and adjust seasoning as necessary, adding more salt or pepper if needed.
For pasta sauce: Heat the pureed sauce in a saucepan over medium heat for 5–7 minutes before serving over pasta.
For bread dipping sauce: Serve the sauce warm or at room temperature in a bowl, garnished with a drizzle of olive oil and fresh basil if desired.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 29.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2533 mg | 54% | |
*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.
