Roasted Vegetable Tomato Sauce



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The proportions here don’t need to be exact; simply roast as many vegetables as you like, and purée them with approximately the same quantity of tomato sauce.

INGREDIENTS:

any kind of vegetables you like:
sweet potatoes, beets, squash, zucchini, red peppers, broccoli, cauliflower, asparagus, onions, garlic
canola or olive oil, for cooking
salt and pepper
tomato sauce

DIRECTIONS:

1. Preheat the oven to 400ºF. Peel your vegetables (if necessary – you’ll retain more nutrients by leaving them unpeeled) and chop into similar-sized chunks. Spread out on a rimmed baking sheet and drizzle with oil, then season with salt and pepper. Toss with your hands to make sure all the vegetables are coated with oil.

2. Roast for about 30 minutes, depending on the size of your vegetable pieces, until soft. Cool, then scrape into a food processor, add tomato sauce and pulse until the mixture is as chunky or smooth as you like.

 

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