Rustic Pasta Sauce

"Rich tasting tomato sauce Thanks to.Irmgard,I found out I can make this in the slowcooker on Low for 5 hours."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by Junebug photo by Junebug
Ready In:
1hr 10mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • On a lined cookie sheet, spread onions, zucchini, pepper and mushrooms.
  • Sprinkle with olive oil, salt and pepper.
  • Roast uncovered at a 425°F oven for 45 minutes.
  • Meanwhile bring a 28 oz can of tomatoes to a boil then simmer with the garlic.
  • Combine with roasted vegetables and herbs.
  • After adding the vegetables and the herbs to the tomatoes simmer another 30 minutes.
  • Serve with freshly cooked penne or pasta of your choice.
  • Sprinkle with shaved parmesan cheese and freshly crushed pepper.

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Reviews

  1. Sage, Had this for supper tonight. Can't believe the sweetness of the roasted vegetables. This simple recipe is a keeper!!! Thanks for posting. Barb
     
  2. I did this sauce a little differently. Since tomato-based sauces tend to burn on my stove top no matter how low the heat is, I made the sauce in my crock pot. I put the tomatoes mixed with the herbs to cook on low while I roasted the vegetables, among which I included the garlic so that it would caramelize with the rest of the vegetables. I increased the amount of olive oil slightly as I used extra mushrooms and seasoned the vegetables before roasting with a good grind of sea salt and fresh black pepper. Six teaspoons of pepper would have been too spicy for my taste. When the vegetables were ready, I added them to the crock pot and cooked everything for approximately 5 hours on low. The finished sauce was wonderful. Thanks for sharing!
     
  3. This is wonderful for vegetarian. I added some goats milk feta cheese on top then put it a few minutes under the broiler since that is the cheese I had on hand. I also omitted the thyme out of preference and used fresh parsley and the rest of the herbs in dry form. I left out the bell peppers as I didn't have any on hand and used a good quality canned plum tomatoes which I broke up. I made a half batch and that may be the reason I roasted the vegetables for less time and turned down the oven in the process. Served with a fresh salad this was a good meal I would make again.
     
  4. Wonderful sauce! We just loved the addition of the roasted vegetables. The flavor was so good. I served over penne and omitted the salt (personal preference). Thanks for sharing! ZWT6
     
  5. This recipe is simple to make and uses ingredients that I usually have on hand. I didn't use the mushrooms, but subbed a yellow pepper and about 1/2 cup frozen corn and I added more garlic. Other than that I followed the recipe as written. I served it over angel hair pasta. My DH isn't real fond of pasta and he said more than once how good it was and that it's a keeper! So it comes highly recommended from our house! Sage, thank you for sharing your delicious recipe!
     
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RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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