Roasted Vegetable Tomato Sauce

Roasted vegetable tomato sauce

Serves 2


•Vegetables for two (I like to use: 1 zucchini, 2 handful mushrooms, 2 red bell peppers, 1 onion), chopped

•3 cloves of garlic, chopped

•3 + 2 tbsp. olive oil

•2 tbsp. fresh rosemary, chopped

•2 tbsp. fresh thyme, chopped

•2 handful fresh basil

•400ml (1can) sieved tomatoes

•1 tsp. dried oregano

•Salt and pepper to taste



•Preheat oven to 200°C (390°F)

•Add chopped vegetables, 3 cloves of garlic, 3 tbsp. olive oil, rosemary and thyme to a oven safe dish

•Mix well

•Roast in the oven for ca. 30 minutes or until vegetables are soft and lightly browned. Stir every 10 minutes

•Heat 2 tbsp. olive oil in a non stick pan over medium heat. Add sieved tomatoes, basil and oregano. Cook for 5 minutes or until sauce is hot

•Add roasted vegetables. Stir well and season with salt and pepper

•Serve with pasta



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