I have this self imposed rule that I created for myself… I try very very hard to use up all my CSA share vegetables from the previous week before I pick up my current week vegetables. I hadn’t done such a great job with this rule last week and wanted to get a lot of bang for my buck, so this recipe was perfect! You can make with any kind of summer veggies you have on hand as long as you at least have tomatoes, squash and peppers. The nice thing about this sauce is that since it is so flavorful from the fresh veggies, you don’t need to simmer it and can serve almost immediately. You can also season with any herbs and spices you like. I kept it VERY simple using just fresh basil, red pepper flakes, salt and pepper and herb de provence, which is my all time favorite spice. It contains savory, marjoram, rosemary, thyme, oregano and lavender leaves. It makes everything taste heavenly! If you don’t have it in your spice cabinet, add it to your shopping list NOW!
I roasted some extra vegetables (on a 3rd baking sheet) to add on top of the sauce for my dinner and added roasted chicken to the sauce for the rest of my family. You could serve with shellfish or ground turkey or beef too. I poured the sauce over lightly steamed squash and zucchini noodles, made from the last few vegetables that remained after roasting. I recently purchased the inspiralizer to make vegetable noodles and think I do prefer it to the paderno in terms of ease of use. I think the paderno offers a greater variety of quality noodle sizes, but I typically just make “fettuccine” so the inspiralizer works for me.
Summer Roasted Vegetable Sauce
Prep Time: 30 minutes
Cook Time: 15 minutes to roast the vegetables, a few minutes for the sauce to simmer before serving
- 5 – 6 large tomatoes (I used heirloom)
- 1 pint cherry or grape tomatoes (optional, but adds a lot of sweetness to the sauce)
- 2 – 3 medium zucchini
- 2 summer squash
- 1 – 2 eggplant
- 3 – 4 peppers
- one 28 ounce can crushed tomatoes
- 1/4 cup fresh basil
- 3 tbsp. garlic infused olive oil
- 3 – 4 tbsp. Herb de Provence
- 1 tsp. red pepper flakes
- Salt and pepper to taste
- Pre-heat the oven to 375 degrees
- Line 2 – 3 baking sheets with parchment paper
- Roughly chop tomatoes and spread out on one baking sheet.
- Roughly chop remaining veggies and spread out on 2nd (and 3rd if needed) baking sheet.
- Drizzle tomatoes and veggies with garlic infused olive oil and sprinkle generously with herb de provence and some salt and pepper.
- Bake in oven for about 15 minutes until nicely roasted, but not blackened.
- Let everything cool for a few minutes – the tomatoes will generate a lot of juice, so once cooled, drain the juice from the tray.
- Place vegetables into a food processor, reserving vegetables from 3rd tray if you had one to add on top of sauce.
- Puree vegetables until smooth and pour into a medium saucepan.
- Add crushed tomatoes to sauce pan, red pepper flakes, basil and additional herb de provence and stir well.
- Add salt and pepper to taste and simmer for a few minutes.
- Serve immediately over vegetable noodles, with protein of your choice and/or add additional roasted vegetables.