Roasted Vegetable Tomato Sauce Recipes

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
• Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
• Stir vegetables. Serve over polenta or cooked pasta as desired.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
• Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
• Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
• Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
• Roast in the preheated oven until tender and lightly browned, about 25 minutes.
• Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

Steps:

• Preheat oven to 400 deg. Saute onions on med in large sauce pan until just caramelizing (about 20 min).Dice rest of vegetables into 1/2" squares. Lightly coat vegetables with olive oil, a couple of sprigs of thyme, and a sprig of rosemary. Lightly salt and pepper, toss, and spread out on cookie sheet. Roast 45-60 min, roughly flipping every 15 or so minutes for even coating. Also roast bulb of garlic while roasting vegetables by cutting very bottom of bulb so very bottom of cloves are exposed. Coat bulb in olive oil and roast about 45 min or until garlic is soft and slightly caramelized. Remove from oven, push garlic cloves into mortar and pestle and grind to a paste with a pinch of salt and about a tablespoon of olive oil. Deglaze sauce pan with 1/2 cup of so of white wine. Pour in can of tomatoes, stir, then put in roasted vegetables. Simmer for 5 or so minutes. We served over quinoa, but obviously pasta, rice, or whatever floats your boat. Grate fresh cheese over bowl of goodness, we prefer parmesano-reggiano.

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes with the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast the tomatoes until fully cooked, about 40 minutes.
• Once the tomatoes are cooked, place them in a blender and process until smooth. Check for seasoning and then serve.

Steps:

• Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.