Prep 0 mins
Cook 1 hr
I admit it, I love roasted vegetables. It enhances the flavor, and with just olive oil and some salt and pepper you get a very honest flavor. One of my favorite sauces is a simple puree of roasted vegetables. It is great on pasta or as a base for soup. The recipe makes a large batch of sauce so I would have some to freeze, but the recipe is easily halved for those who do not want to stash sauce away.
- 30 roma tomatoes, halved, cored, and seeded
- 2 onions, halved
- 6 carrots, peeled and cut into half to an inch chunks
- 4 stalks celery, roughly chopped
- 2 heads garlic, peeled and woody ends removed
- 1⁄2 cup olive oil
- salt and pepper
- 1 (14 ounce) can vegetable broth
- 2 teaspoons dried basil (or 4 teaspoons if using fresh)
- Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
- Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
- Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
- Stir in the vegetable broth, basil, and salt and pepper to taste.