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Roasted Vegetable Tomato Sauce

  • 8servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 eggplant, cut into 3/4-inch slices

  2. 1/2 teaspoons salt, divided

  3. 2 zucchini, halved and cut crosswise into 1/2-inch pieces

  4. 2 red or yellow bell peppers, cut into 3/4-inch strips

  5. 8 ounces small mushrooms, stems trimmed

  6. 1 red onion, cut into 3/4-inch pieces

  7. 1/4 cup olive oil

  8. 2 tablespoons balsamic vinegar

  9. 3 to 4 cloves garlic, minced

  10. 1 teaspoon dried rosemary

  11. 1 can (28 ounces) tomato sauce

  12. 3/4 cup water

  13. 2 teaspoons sugar

  14. 2 teaspoons dried basil

  15. 1/2 teaspoon red pepper flakes

Instructions Jump to Ingredients ↑

  1. Place eggplant slices in large colander set over bowl; sprinkle with 1 teaspoon salt. Drain 30 minutes . Rinse eggplant under cold running water. Pat dry with paper towels. Cut slices crosswise into 3/4-inch pieces. Set aside.

  2. Preheat oven to 425°F. Combine eggplant, zucchini, bell peppers, mushrooms and onion in 15X10-inch jelly-roll pan.

  3. Whisk oil, vinegar, garlic and rosemary in small bowl until well blended; pour over vegetables, stirring until evenly coated.

  4. Bake 25 minutes or until vegetables are brown and tender, stirring occasionally. Sprinkle remaining 1/2 teaspoon salt evenly over vegetables.

  5. Meanwhile, combine tomato sauce, water, sugar, basil and pepper flakes in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover. Simmer 10 minutes , stirring occasionally.

  6. Add roasted vegetables and cooking liquid to saucepan. Cover; simmer 5 minutes , stirring occasionally. Remove saucepan from heat; cool completely.

  7. Store in airtight container in refrigerator up to 5 days.

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