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!

Aly D

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

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

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

Cook's Note:

Once it's blended I normally place the sauce in a pan to keep warm while I cook the pasta.

Nutrition Facts

112 calories; protein 3g; carbohydrates 18.2g; fat 4g; sodium 194.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/19/2019
If you like bell peppers this is the sauce for you. As written I feel it needs something more. After tasting I did add more roasted garlic (a full bulb total) but it still needed something. I served this with cheese tortelinni but only 1 out of my 3 teens thought it was okay (and all 3 love bell peppers). Since I have a pot full of sauce I will figure out ways to incorporate this in other meals. Read More
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