Friday, April 8, 2011

Whole Foods Recipe: Roasted Vegetable Pasta Sauce

My friend Janell shared this recipe right as Aaron and I decided to give whole foods a try. It pretty much saved us at the beginning when I was like, "WHAT ON EARTH DO WE EAT??" Homemade pasta with this sauce, lasagna with this sauce, etc. was how our first week went.

Since these vegetables are just about to come into season I have grand plans of making up a couple huge batches and then canning the sauce. It will be awesome to have jars of this stuff on hand through next winter!

Roasted Vegetable Pasta Sauce
From Janell's lovely cooking blog

1 eggplant
2-3 zucchinis
1 red onion
3 red bell peppers
fresh basil
garlic powder (to taste)
1-2 T olive oil
1 t balsamic vinegar
3-4 cans diced tomatoes

Preheat your oven to about 350°F. Dice the vegetables into small chunks, between half an inch and an inch in size, and put them in a large bowl. Sprinkle on chopped fresh (or dried) basil, ground garlic powder, olive oil, and vinegar. Place vegetables into roasting pan(s) so they aren't layered too deeply. Bake for 50 minutes, stirring once halfway through, or until soft but not too blackened (a little bit of singeing is ok).

Remove from the oven, add tomatoes, and stir. Return to oven for 10 minutes until warmed through. Blend or serve as-is.

5 comments:

  1. Oooh, this sounds delicious! I can't wait to try it... I'm always looking for simple, healthy recipes and this doesn't sound to hard at all!

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  2. sounds yummy! adding to my list of must-try recipes.

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  3. hmm... I might have to puree it for myself. I'm not an eggplant kind if girl.

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  4. You mention canning this--how long would you process it[and in a pressure canner, I presume? what pressure?]
    Thanks!

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  5. I have NO idea. I'd research canning tomato based sauces and work from there.

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