Best Roasted Vegetable Tomato Sauce Recipes

ROASTED VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400 deg. Saute onions on med in large sauce pan until just caramelizing (about 20 min).Dice rest of vegetables into 1/2" squares. Lightly coat vegetables with olive oil, a couple of sprigs of thyme, and a sprig of rosemary. Lightly salt and pepper, toss, and spread out on cookie sheet. Roast 45-60 min, roughly flipping every 15 or so minutes for even coating. Also roast bulb of garlic while roasting vegetables by cutting very bottom of bulb so very bottom of cloves are exposed. Coat bulb in olive oil and roast about 45 min or until garlic is soft and slightly caramelized. Remove from oven, push garlic cloves into mortar and pestle and grind to a paste with a pinch of salt and about a tablespoon of olive oil. Deglaze sauce pan with 1/2 cup of so of white wine. Pour in can of tomatoes, stir, then put in roasted vegetables. Simmer for 5 or so minutes. We served over quinoa, but obviously pasta, rice, or whatever floats your boat. Grate fresh cheese over bowl of goodness, we prefer parmesano-reggiano.

VEGETABLE TURNOVER WITH ROASTED TOMATO SAUCE

Steps:

• In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
• Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning.
• Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick. Combine egg and water and brush edges of dough with egg wash.
• Place about 1/2 cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut.
• Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
• Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden.
• To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates.
• Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add whole tomatoes and roast until the skins char and begin to split and peel away. Add garlic cloves and roast until golden, about 2 more minutes. Transfer tomatoes to a blender. Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
• Add the garlic and vinegar reduction, to the blender, along with salt and pepper. Process until pureed. Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
• Return sauce to a small saucepan and keep warm until ready to serve.

ROASTED VEGETABLE-TOMATO SAUCE

Steps:

• Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
• Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
• Stir vegetables. Serve over polenta or cooked pasta as desired.