Recipe by jennifer in new jersey
i came up with this recipe when i was snowed in and was unable to make it to the grocery store for weekly shopping. i think it is simple, and has a very rustic, good,strong taste to it. if you dont like garlic you may want to cut down on the amount. you also can used canned tomatoes and drain them then roast them, but it definitly changes the flavor. i have also made it with good italian olives and tuna for a different taste. i use it with bowtie pasta but any pasta would do and i have also used it as a warm bread dip for a good italian bread.
Top Review by Lynne the Pirate Queen
An interesting variation on pasta sauce, this has the sweetness that one would expect from roasted veggies. I did have to make one change -- I'm allergic to eggplant, so I used zucchini instead. I had to roast the veggies much longer than the 25 minutes, but maybe I didn't cut my veggies small enough. The next time I make this, I *will* cut the veggies smaller anyway (and peel the zucchini), as I think it would improve the texture of the finished product; the onions and zucchini skins stayed chunkier than I would have preferred if I were going to use this as a dipping sauce. I'll also cut down on the oil a bit, as it's a little heavy for me. But the flavor is good, and it smelled wonderful as it was cooking. I'll make this again! And it makes a LOT of sauce... definitely more than 2 servings. I'd say it's more like 4, even when used over pasta.)
- 10 plum tomatoes
- 1 medium eggplant (about 1 1/2 pounds)
- 1 medium vidalia onion
- 5 cloves garlic, peeled only dont mince or chop
- 1 medium red bell pepper (green or yellow are fine)
- 1 teaspoon fine sea salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sugar
- 1 cup olive oil (dark is better but light is fine)
- 1⁄3 cup chicken broth or 1⁄3 cup chicken stock
- good parmesan cheese, shaved not powdered
Directions See How It's Made
- preheat oven to 400.
- chop all vegetables into med sized pieces.
- (except garlic).
- brush veggies with 1/2c olive oil;cover evenly.
- sprinkle with sea salt, black and red peppers.
- roast in the oven on 400 for about 25 minutes.
- because ovens vary keep checking to make sure nothing burns.
- vegetables should be soft and dark brown in most spots.
- remove from oven and place in large frying pan.
- add chicken broth and remaining olive oil and sugar.
- simmer on low for about 15-20 minutes.
- while simmering; use spatula or wooden spoon to mash but not puree the vegetables-- leaving them chunky but very very soft and blended together.
- while still very hot; sprinkle parm cheese and stir.
- cheese will melt within the mixture.
- toss with pasta or use for a great italian bread dip.