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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
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!
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.
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
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!
This is one of my picks for PAC and it was WONDERFUL. I made it last night. I left out the peppers (both of them) because I do not like them. I only had sliced mushrooms so I used all I had of them. I doubled the sauce using one 28 oz can of crushed tomatoes and 2 14.5 oz cans of diced tomatoes with basil, garlic and oregano. I ran the diced tomatoes through the blender to make them smooth. I used much more garlic, about 6 or 7 cloves minced very fine (we LOVE garlic). My best friend and her girls were at the house and they loved it but the best review came from my husband who is not a pasta eater....he ate a bowl of the sauce by itself! Thanks for a great recipe that I will make again!