Creamy Roasted Vegetable Sauce with Tomatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 79.0
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.2 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Creamy Roasted Vegetable Sauce with Tomatoes calories by ingredient
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Introduction

Hi summer? Feel like the sorcerer's apprentice with the influx of summer veggies? Here's your cure! Hi summer? Feel like the sorcerer's apprentice with the influx of summer veggies? Here's your cure!
Number of Servings: 8

Ingredients

    8 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
    1 medium (2-1/2" dia) Onions, raw
    12 clove Garlic
    250 grams Zucchini
    200 gram(s) Japanese Eggplant (by ANNIBRONTE)
    2 tbsp Olive Oil

Directions

preheat oven to 325. Sprinkle 1 Tbsp olive oil in a large baking pan. Salt the oil if desired. Slice all the veggies (except the tomatoes and basil) and lay out in the bottom of the pan. Remove basil stems and scatter basil over the veggies. Core and chunk up the tomatoes into wedges, max height 1 1/2 inches. Lay tomato wedges evenly over the veggies. Drizzle the rest of the oil over the tomatoes.
Bake for several hours until the tomatoes start to caramelize and get blackened edges. Remove from oven and allow to cool for a few minutes. Blend in a pot with an immersion blender or in an actual blender until smooth. Use as a sauce for pizza, pasta, lasagne, etc.
If this is way more than you can use up in a few days, ladle into qt freezer bags, flatten, seal and freeze.
NOTE: Since this sauce has so many vegetables in it, it is not acidic enough for canning. Eat fresh or freeze!

Serving Size: 1/2 cup

TAGS:  Vegetarian Meals |

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