Roast Vegetable Pasta Sauce
August 13, 2008
I can't even begin to tell you how incredible this sauce tastes. So good, in fact, that when I finished pureeing it, the weelicious team stood over the food processor eating spoonful after spoonful. Wait, wasn't the sauce supposed to be for Kenya?
I don't know if it's the particular mix of vegetables, the fact that all the produce comes straight from the farmers market or the that everything is roasted and caramelized in the oven, but whatever the reason, the taste is amazing. It's so good that you could easily serve this recipe to a 10 month old as a puree minus the tomatoes (you don’t want to give them to babies under 1 year in case of allergies).
Plus, it only took me minutes to prepare, which is always great when you have a a million things going on.
The vibrant colors in the vegetables create a sauce so rich and visually beautiful, the uses for it are endless. It's so versatile you could spread it on toast, fish, chicken, pasta....or just eat it on a spoon like Kenya and I did.
We used these to make this recipe:
Roast Vegetable Pasta Sauce (2 Cups)
- Prep Time:2 minutes, (PT2M)
- Cook Time: 45 minutes, (PT45M)
- Total Time: 50 minutes, (PT50M)
Ingredients
- 1 small eggplant, cubed
- 1 whole garlic clove
- 1 tomato, cut into 6 wedges
- 1 red bell pepper
- 1 cup carrots, chopped
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- pasta (i used tortellini filled with parmesan cheese from trader joes, but any pasta your little one enjoys will work)
Preparation
- 1. Preheat oven to 400 degrees.
- 2. Place the first 6 ingredients in a large glass dish dish or cookie sheet and combine. Make sure all of the vegetables are evenly coated with oil.
- 3. Bake for 45 minutes.
- 4. Cool for several minutes.
- 5. Place the vegetables in a food processor with the tomato sauce and puree until smooth.
- 6. Toss some of the sauce with pasta and serve.
- *Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready place in pot and heat under low-medium heat or defrost in fridge for 24 hours.
e
May 11, 2013 at 4:57 pm
catherine
May 13, 2013 at 11:26 am
Melissa D. Doherty
September 26, 2012 at 6:18 pm
Malena
August 31, 2011 at 5:39 pm
Laurie
August 30, 2011 at 6:50 pm
Jennifer @ Kiddie Blanket
October 28, 2010 at 11:55 am
Aline
December 16, 2009 at 7:28 am
Alyssa
September 12, 2008 at 2:16 pm
Becky
September 6, 2008 at 2:35 pm
Chantelle
August 20, 2008 at 5:52 am