Roasted Vegetable Pasta Sauce recipe

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Ingredients

2 large red onions, cut into 1-inch wedges
2 orange bell peppers, cut into 1-inch chunks
2 red bell peppers, cut into 1-inch chunks
12 whole cherry tomatoes
4 cloves garlic, unpeeled
1 tablespoon olive oil
salt and ground black pepper to taste
1 (14.5 ounce) can whole peeled tomatoes
½ cup fresh basil leaves, or to taste

Nutrition Info

111.9 calories
carbohydrate: 18.2 g
cholesterol: : -
fat: 4 g
fiber: 4.2 g
protein: 3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 194.7 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine red onions, bell peppers, and cherry tomatoes in a large roasting pan. Add garlic. Drizzle oil over vegetables and stir briefly to coat. Season with salt and pepper.

  3. Roast vegetables in the preheated oven until tender and starting to blacken at the edges, 30 to 40 minutes.

  4. Carefully unpeel the roasted garlic and transfer vegetables to a blender. Add canned tomatoes and basil, puree to desired consistency.

Recipe Yield

4 servings

Recipe Note

A delicious, healthier, and simple pasta sauce that everyone will love. A combination of oven-roasted vegetables and cherry tomatoes. This also makes an excellent sauce if added to some fried beef mince. Experiment - it goes well with lots of things!

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