Roasted Vegetable Sauce
Ready In: 1 hr
Yields: 1 large batch
Ingredients
- 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)
Directions
- 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.
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