Roasted Vegetable Tomato Sauce


I love this tomato sauce recipe and it is one that I use quite often as it tastes delicious, can be used for a variety of dishes (pasta, pizza or poured over chicken), is easy to make and uses up leftover vegetables that I have in the fridge. I don't ever measure the quantities I just go by the feel of it and use what I have. It always works out as it is easily adjustable as you go. This is also a great go to recipe for sneaking extra vegetables onto your fussy child's plate.


Ingredients:

· 800 grams- 1kg sauce tomatoes, core removed and roughly chopped

· olive oil a drizzle

· 2-3 garlic cloves peeled

· 1 zucchini roughly chopped

· 1 or 2 capsicums deseeded and chopped in squares

· 400-500 grams of button mushrooms

· 1 onion roughly diced

· ½ to ¾ of a cup of torn fresh basil

· 2 sprigs of fresh oregano

· salt & pepper to taste

· ½ a cup of non alcoholic or non alcoholic dry red wine

· 400 grams of tomato passata (I use an organic one)


Method:

1. Preheat the oven to 200 degrees Celsius

2. Roughly chop up all vegetables

3. Line a few baking trays with baking paper and place vegetables on them, drizzling them with olive oil and seasoning with salt and pepper & place oregano on the tray

4. Roast in the oven until vegetables are soft and starting to char (I leave them in for around 1 hour, checking them ever so often and rotating when needed)

5. Remove the vegetables from the oven and place in a big saucepan & blitz with a stick blender (or alternatively put them in a blender and pour into a saucepan after blitzed). Add in red wine, passata and fresh basil

6. Heat on a low heat over the stove & mix it together with a wooden spoon

7. Taste & season to your liking


Note: This recipe is enough to feed my family with 4 adults and a hungry toddler for 2 nights and sometimes with leftovers after that. Either serve warm with pasta or meat or cool it, place in an airtight container & refrigerate for up to 4 days.

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© 2020 by Natural Health by Angelica-Hazel