Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 I found this in a back issue of Ladies Home Journal. I veggie-ized (like that word?) it for us by changing to vegetable broth. Where has a recipe like this been hiding all these years? Roasted Vegetable Pasta Sauce 2 lbs. plum(Roma) tomatoes, halved lengthwise and seeded 3 red bell peppers, cut in half, seeded 1 sm or med butternut squash (about 2 lbs), peeled, seeded, cut into small 2-inch chunks (get your machete out ! LOL be careful) 3 med onions peeled and quartered 2 med carrots pelled and cut into 2-inch pieces 1 1/4 cups vegetable broth 1 Tblspn. balsamic vinegar 1 1/2 tsps. salt 1/4 tsp. black pepper 1 Tblspn. extra virgin olive oil 2 tsps. minced fresh garlic (I use 4 cloves) Heat oven to 425 degrees Lightly oil cookie sheet or jelly roll pan with cooking spray. Arrange tomatoes and peppers cut side down on prepared pan. Add squash, onions and carrots. Lightly coat vegetables with cooking spray. Bake 1 hour, moving vegetable positions after 30 mins. Cool. Remove skins from tomatoes, bell peppers and top layer of onion. Puree half of the vegetables and 3/4 cup of the broth in blender, scraping down the sides if necessary. Transfer to sauce pan. Repeat process with remaining vegetables and broth. Stir in vinegar, salt and pepper into the pureed sauce. Heat oil in sauce pan and saute garlic over medium heat for 60 seconds, just until browned, a light golden color. Stir into the pureed sauce and heat through. This makes about 6 cups of pasta sauce. Use 3 cups and freeze 3 cups for a night when you want a delicious quick meal. " Secretly, I wanted to look like Jimi Hendrix, I could never quite pull it off. " Source: Bryan Ferry FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
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