Oh how the bounty of fresh produce keeps spilling over into my kitchen. I was given a bag of fresh Roma tomatoes, Cherry Tomatoes and some Green Peppers at work yesterday fresh from her garden. Oh how happy I am! Every since I made my Creamy Roasted Tomato and Basil Soup I have been eager to use my new-found roasting method in a pasta sauce. I saw a recipe on a co-bloggers post that has really inspired me, Two Guys with an Appetite, I encourage you to visit as they have some great ideas too! This is how I made my Roasted Tomato and Green Pepper Pasta Sauce.
Please note: If you are trying to increase your and your childrens vegetable intake, this is the sauce for you! Hidden carrots, less salt and no sugar, and no preservatives make this a wonderful recipe for your family. Please consider making a double batch as this freezes very well!
Recipe yeilds about 3 Cups Sauce
4-6 servings of pasta and sauce
7-8 Roma Tomatoes halved and not seeded
1 pint of cherry tomatoes halved
1 med-large red onion peeled and cut into chunks
2 Sweet Green Peppers seeded and cut into chunks
5 Garlic cloves peeled
2 Carrots peeled and sliced about 3/4 inch
1/3 cup quality EVOO
1 tsp dried Oregano
1 tsp dried Basil
Sea salt and Pepper to taste
Pre-heat oven to 350 degrees
Place all veggies and Garlic onto a large jelly roll pan. Pour EVOO all over and add seasoning. Toss to coat with your hands (your best kitchen tools). Turn Roma tomatoes cut side up and roast in oven for about an hour. Turn garlic and onions about 3/4 way through cooking time. Remove from oven and let cool for about 15 minutes. Add all ingredients to a food processor and blend on high until you have a chunky sauce. Add a bit of EVOO if desired. Sauce should be thick, not watery. Add to a medium sauce pan and simmer on low until hot again, serve over your favorite cooked pasta and toasted Italian Bread from Jimmy John’s. They sell a whole loaf of their bread for only $.27 out the door! Brush with a little EVOO, Sea Salt, Fresh Ground Pepper , toast in a 350 degree oven for 8 minutes, turn and finish toasting for about another 8 minutes. For a garlic toast, rub, while still hot with a peeled garlic clove.