Roasted Vegetable Sauce

9 ingredients
4 steps

Ingredients

  • 30 roma tomatoes, halved, cored, and seeded
  • 2 onions, halved
  • 6 carrots, peeled and cut into half to an inch chunks
  • 4 stalks celery, roughly chopped
  • 2 heads garlic, peeled and woody ends removed
  • 1/2 cup olive oil
  • salt and pepper
  • 1 (14 ounce) can vegetable broth
  • 2 teaspoons dried basil (or 4 teaspoons if using fresh)

Directions

  1. 1
    Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
  2. 2
    Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
  3. 3
    Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
  4. 4
    Stir in the vegetable broth, basil, and salt and pepper to taste.

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