Roasted Garlic and Vegetable Pasta Sauce

10 Oct

 

From Hummus

My often officious behavior in the kitchen was everything but this morning, when I pulled out the food processor. I feel a sense of urgency when I get the food processor out. I frantically look through the pantry and think: What in the world should I make with this? I only get the FP out once in a while, because in order to the the impeccable processing job that it does, it uses many, many bowls and blades and requires a lot of cleaning. So, I used it to make peanut butter, hummus, and this roasted garlic and vegetable pasta sauce on its maiden voyage for October.

We built a garden last month, so I am begging my tomatoes to grow so that I can make this whole sauce from our backyard. I used to have a fancy roasted pasta sauce recipe from Ms. Stewart, but I gracefully winged it this time and it turned out even better. 

This is another recipe you can tinker with based on the available veggies that you have. It’s a great way to use up vegetables that may be on their last day – just make the sauce, let it cool, and freeze it for an easy dinner atop pasta noodles later!

 

From Hummus

Roasted Garlic and Vegetable Pasta Sauce

makes about 3 cups of sauce.

 

2 pounds of tomatoes, washed and quartered

2 squash (I used one zucchini, one yellow squash. You could also insert a few cups of cauliflower, broccoli, bell peppers, mushrooms…anything really in this spot)

1 onion, cut into rings

8 cloves of garlic, separated but not peeled

2 T. olive oil

8-10 basil leaves

2 T. rosemary leaves

 

Preheat oven to 450.

Toss tomatoes, veggies, and onion in olive oil and spread on a foil-lined pan. Leave one corner of the pan empty and put the garlic cloves there.

Bake 25-35 minutes, or until tops of tomatoes start to brown. 

Remove from oven. Put the tomatoes, veggies and onion into a food processor and let the garlic cool until it is bearable to touch. The garlic is now roasted, so you will be able to easily pull off its skin and throw the roasted cloves into the food processor. 

Add basil and rosemary and process until desired consistency.

Store in an airtight container in the fridge up to 5 days, or in the freezer up to three months.

From Fresh Pasta Sauce
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2 Responses to “Roasted Garlic and Vegetable Pasta Sauce”

Trackbacks/Pingbacks

  1. Top 10 Kitchen Essentials – Great Gifts for the Holidays « Saltimbocca - December 16, 2009

    […] You can use the food processor to make Peanut Butter or Hummus or Roasted Tomato Pasta Sauce. […]

  2. No Baby Yet {recipe: cranberry vanilla granola bars} « Saltimbocca - January 16, 2010

    […] in the kitchen for any length of time. The freezer shelves are packed carefully with lasagnas with homemade sauce and enchiladas and stuffed peppers and other things that are easy to thaw and throw in the oven. […]

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