Thursday, May 13, 2010

Roasted Veggie Tomato Sauce


Ok, another tomato-based sauce for pasta! Well, it can be served with other things as well - like rice, bulgur or quinoa. Either way, it's really flavorful. Not so fast though - this one will take a little longer to make, but roasting the vegetables really bring out their sweetness, which in turn makes the tomatoes a lot yummier. Make a big batch and freeze it!

Roasted Veggie Tomato Sauce
(printable recipe)

1 leek - white and light green part - finely sliced
1 zucchini, diced
2 red peppers, diced
300 g mushrooms, diced
800 g (two cans) crushed tomatoes
splash of balsamic vinegar
black pepper
dried oregano and basil
olive oil

Start by heating your oven to 200°C. Place the leeks, zucchini, peppers and mushrooms in a roasting tin, add some olive oil and toss. Roast for 20-30 minutes, or until soft.

Move the veggies to a big pot, and add the tomatoes. Add a little water, and the dried herbs. (A pinch of each will do.) Cook for about 10 minutes, add more water if it's too thick, and season with salt, pepper, balsamic vinegar and a small pinch of sugar.

Recipe in Swedish:
Tomatsås med ugnsrostade grönsaker


emiglia said...

Ooh... sounds tasty! I'm excited to try this one...

sayuri's exile said...

Dear Anne,
i just tried this wonderful recipe - it's terrific.
Thanx a lot for sharing - i follow your blog since a while now and there are loads of recipes i still need to try.
Have a nice weekend!

Olivia Benson said...

Mmm,detta ska jag definitivt testa!

alissa said...

Sounds yummy!! This is on my menu for this week.

This is perfect for me as we don't have meat or dairy at home.