Roasted Vegetable Pasta Sauce #SundaySupper

Posted by Jennifer @ Peanut Butter and Peppers

Hi Everyone!

Today for #SundaySupper we had to make a sauce of some kind. I asked my Husband what kind of sauce should I make? He said his famous Wally Wing Sauce. I said that’s great, but you have to make it! Well as you can tell from the title of my post, we didn’t make the famous Wally Wing Sauce, since he tends to be a little lazy in the kitchen. I told him the post can be all his, I’ll write what he says and photograph the pictures. No sell! So today I decided to make for the first time ever homemade roasted vegetable pasta sauce. I am soooooooooooo proud of this recipe!!!

I haven’t made true slow cooked pasta sauce in a very long time. Normally I will make a meat sauce, but today I wanted a nice roasted vegetable sauce. This recipe is great for using leftover vegetables. The sauce is chock full of every vegetable I had in the fridge. It’s made with zucchini, bell peppers, carrots, onion, broccoli, celery and garlic! Oh baby! Is it ever so good! You can actually taste the flavor of all the vegetables. However I found the zucchini really stood out. I think it’s because I used four medium ones in this recipe. It was either use it or lose it!

I took all of my vegetables and roasted them in the oven with a little olive oil. I didn’t add any seasoning to it because I wanted to add that to the sauce. While the vegetables were roasting, I started a nice tomato sauce base. When the veggies were done, I added them to the sauce and with my hand blender I pureed it all together. However, one little piece of carrot didn’t get blended. Some how he got missed.

I cooked the sauce over low heat for almost four hours. The sauce turned out perfect and I couldn’t be more happy with it. It seems like a long time, but the flavors come together so nicely and it really isn’t much work. I stirred it occasionally and went on for the rest of the day. I am sure if you didn’t plan to be home, you could make this in a slow cooker. I just recommend roasting your vegetable ahead of time. You could do that the day before.

For my dinner, I served it over a bed of spaghetti squash for myself. I just love spaghetti squash. Its low-calorie, low carb and it picks up the flavor of the sauce. My Husband on the other hand had spaghetti with his sauce. I asked him what kind of pasta do you want and he said spaghetti. I looked in the pantry and for spaghetti, all I had was whole wheat or quinoa. Shhhh, don’t tell him but I used the quinoa pasta for his. He had no clue at all! He ate it all. It’ so funny because as you know he doesn’t like quinoa. ha ha Honestly, you can’t tell the difference and his opinion says it all. See it’s white, so he didn’t think anything of it. He does notice whole wheat because of the color! Plus whole wheat does tend to taste a tad grainer.

Roasted Vegetable Pasta Sauce

Nutrition Information

Serves: 21½ cups

Serving size: ½ cup

Prep time: 15 mins

Total time: 4 hours 15 mins

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A homemade healthy, slow cooked, thick, vegan, low calorie pasta sauce made with roasted vegetables.

Ingredients

3 large stalks celery, cut into 1" pieces
2 cups, carrot, cut into 1" pieces
Half a large onion, cut into chunks
4 medium zucchinis, cut into 1" pieces
2 cups broccoli, heads only
2 large bell peppers, cut into chunks
28 oz can peeled tomatoes
30 oz can tomato sauce
2 tbsp. tomato paste
1 tbsp. garlic, minced
1 tbsp. oregano
1 tbsp. basil
1 tsp. sugar
½ tsp. salt
1 tsp. ground pepper

Instructions

Preheat oven to 400 degrees
Line two baking sheets with parchment paper or spray pans with cooking spray.
In a bowl, add vegetables and 1 tablespoon of olive oil. Turn to coat vegetables. Divide vegetables between baking sheets and bake for 15 minutes, flip and bake for another 15 minutes or until vegetables are fork tender.
Meanwhile over medium heat, in a large pot add tomatoes, tomato sauce, tomato paste, garlic, oregano, basil and sugar. Once vegetables are done, add it to the sauce. With a immersion blender, puree all of the vegetables with the sauce, until no more chunks remain. Bring to a boil, cover and simmer on low heat for two hours. Serve over pasta or spaghetti squash.
NOTE: if you do not have an immersion hand blender, puree the vegetables in a blender in batches, than add to the sauce.

Notes

Calories per half cup: 46, Fat: .02, Cholesterol: 0, Sodium: 318, Potassium: 116, Carbs: 10. Sugar: 4, Protein: 1.2

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I just love homemade dishes like this! Nothing more cozy than fresh pasta sauce slow cooking all day and than sitting down to a nice hearty, healthy dinner. Since I had so much sauce leftover, I froze half of it and placed the rest of it in a large mason jar in the fridge. That way I have some for leftovers this week and the frozen is to have later!

Have a great Sunday!! I won’t be online too much today since I am heading to Placerville to go to Apple Hill! I can’t wait!!!

Oh and be sure to see what fun and creative sauce the #SundaySupper crew made today!

Toodles,

Jennifer

This week’s Sunday Supper Participants

Savory Sauces

Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
Homemade Steak Sauce from Juanita’s Cocina
Tomato Kasundi from What Smells So Good?
Homemade Tartar Sauce from The Foodie Army Wife
Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
Homemade Teriyaki Sauce from Curious Cuisiniere
Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
Guava BBQ Sauce from Basic N Delicious

Pasta Sauces and Pastas with Sauce

Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
Homemade Guiltless Alfredo Sauce from Momma’s Meals
Sicilian Marinara Sauce from Growing Up Gabel
Basil Pesto from Take A Bite Out of Boca
Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
Lentil Marinara Pasta Sauce from Alida’s Kitchen
Lamb Ragout from Maroc Mama
Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
Amatriciana Sauce from The Weekend Gourmet

Entreés with Sauces

Chicken Tikka Masala from I Run For Wine
Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife

Sweet Sauces

Banana Pudding Sauce from Killer Bunnies, Inc
Raspberry Red Wine Sauce from Treats & Trinkets
Pumpkin Applesauce from Bobbi’s Kozy Kitchen
Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
Slow Cooker Applesauce from Citronlimette
Apple Cider Caramel Sauce from The Messy Baker
Port Wine Cranberry Sauce from Webicurean
Pumpkin Caramel Sauce from Noshing With The Nolands

Desserts with Sauces

Sticky Toffee Pudding w/ Toffee Sauce from girlichef
Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
Bananas Foster from MidLife Road Trip
Baked Espresso Berry Pudding from The Urban Mrs
Caramel Apple Sheet Cake from Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.

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