This sauce is so good any time of year, any day of the week. It is loaded with veggies and you can hardly even tell. It is great over pasta or rice or even on pizza. You are going to love how easy it is to make too! Roasted Veg Pasta sauce takes very little effort but is hearty and healthy all at once.
I like to make this sauce (without the meat!) in a larger quantity and then can it. That is a slightly different process and one I am by no means an expert at. I do a water bath of my quart jars for about 45 minutes. I know some say you must pressure can a tomato based sauce. I guess you could call me a rebel canner – but I am still learning. I guess what I am saying is that it is possible, but do your own research. I do not put the meat in it when I can it, I just add that when it is time to serve it.
Substitutes and Variations:
If you do not want to use all of the veggies you could take one out and just increase one of the others. I will say they all come together beautifully, and you will likely get your family to eat this vitamin filled sauce without even realizing it has so much goodness in it. I make this with ground pork or Italian sausage most of the time, but you can really use any type of ground meat in it. You can also skip the meat or use cut up Italian sausage links.
Tools that may make this recipe easier:
An immersion blender or regular blender is defintely a key tool to make this sauce nice and smooth. You also want to use parchment paper on your bakingg sheet or your baking sheet will be a nightmare to clean up.
Now Let’s Get Cookin’!
Roasted Veg Pasta Sauce
Equipment
Ingredients
- 2 pints Cocktail Tomatoes
- 1 White Onion cut into quarters
- 4 Garlic Cloves peeled
- 3 Red Bell Peppers seeded/stemmed, cut into 2 inch pieces
- 3 Carrots cut into 2 inch pieces
- 2 Sweet Potatoes peeled, cut into 2 inch chunks
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Oregano
- ½ cup Fresh Basil Leaves
- ½ cup Olive Oil
- 1 tbsp Honey
- 1 tbsp Worcestershire Sauce
- 1 tbsp Paprika
- 1½ lb Ground Pork Sausage
Instructions
- Preheat oven to 400degF
- On a parchment paper covered rimmed baking sheet, add tomatoes, carrots, sweet potatoes, bell peppers, onions, fresh basil and garlic. Sprinkle with salt, pepper, and oregano. Drizzle with olive oil. Place in oven and bake for 30 minutes (a small bit of charring is fine, but don't let it burn).
- Remove from oven and let rest 5 minutes. Then remove to a mixing bowl and let rest another 10 minutes.
- Add Worcestershire, honey and paprika to bowl and then blitz with immersion blender. Keep blitzing until smooth.
- In a large pot over medium high heat, add ground pork. Cook and crumble until no longer pink.
- Add roasted veg mixture to large pot and reduce to medium heat. Let bubble and simmer for 30 minutes. Serve with your favorite cooked pasta.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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