Roasted Vegetable Pasta Sauce or Bread Dipping Sauce
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 2
Ingredients
- 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
- 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.
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