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roasted veggie sauce

Easy oven roasted veggie sauce

Easy oven roasted veggie sauce, so versatile, so flavorful, (and obviously) super easy to make. It is great on pasta and we also use it as a pizza sauce all the time. A great recipe to get your kids to eat more veggies (without knowing it!).
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Servings 4 people
Calories 219 kcal

Equipment

  • (immersion) blender
  • 2x 12″x10″ roasting pan/baking tray

Ingredients
  

  • 12 ripe tomatoes (cut in half)
  • 3 tsp dried oregano
  • 4 tbsp balsamic vinegar
  • 6 tbsp extra virgen olive oil (divided)
  • sea salt and black pepper (to taste)
  • 1 large carrot (or several smaller ones, cut into chunks)(or omit and use more of the other veggies)
  • 1 large eggplant (cut into thick slices)(or omit and use more of the other veggies)
  • 1 zucchini (cut into thick slices)(or omit and use more of the other veggies)
  • 1 large yellow/orange/red bell pepper (cut into chunky wedges)(or omit and use more of the other veggies)
  • 1 medium red onion (cut into rings)
  • 1 knob garlic (cut the top of the knob and drizzle with olive oil)

Instructions
 

  • Preheat the oven to 165C/330F.
  • Divide halved tomatoes over a 12″x10″ roasting pan, cut side up. Sprinkle with oregano, salt and pepper and drizzled with balsamic vinegar and 4 tbsp of olive oil.
  • Place your roasting pan in the oven on the middle rack. Roast for 30 minutes.
  • Grease the other baking tray and add the cut up veggies. Place the knob of garlic on it as well (don't forget to cut of the top) and drizzle it with a bit of olive oil (so it seeps into the knob of garlic reaching all the cloves).
  • Raise the oven temperature to 180C/360F and slide this baking tray next to the tomatoes in the oven. Roast for 20-30 minutes until golden brown and softened.
  • Take the roasting pans out of the oven and transfer all of the veggies to a large sauce pan. Use an immersion blender to turn the veggies into a smooth sauce. Or transfer to a blender to blend into a sauce (just make sure the tomatoes are cooled off considerably; most blenders don't like hot content).
  • Taste the sauce. Add salt and pepper to your liking. I usually add 1 tsp of fine grain sea salt and a few cracks of freshly grounded black pepper.
  • Your sauce is ready to serve (over fresh (zucchini) noodles) or use it as a pizza sauce. Enjoy!