Friends behold! Remember I shared with you my life saver recipe, oven roasted tomato sauce, a while back? The most versatile and frequently made recipe in this household. Well, this is its brother, oven roasted veggie sauce. Maybe even more delicious, because even more depth of flavor!
Obviously my boys like pasta like most kids do. This sauce goes over it, and voila, a healthy meal. Add vegan meatballs and double voila! Add broth and here is your next meal; roasted veggie soup. I can go on and on. It is the perfect starting point for meal planning! Oh, and I almonst forgot, it makes for an amazing pizza sauce! Just trust me.
How I make this easy oven roasted veggie sauce?
Roast the veggies
This 7-ingredient recipe starts with slow roasting the tomatoes and the other veggies in the oven. Slow is the key word here. You don’t want them to burn and stick to the bottom of the baking tray; you want the liquid to slowly evaporate and create a deep and rich flavor.
I slide a tray with halved tomatoes, that have been sprinkled and drizzled with oregano, salt, pepper, balsamic vinegar and olive oil, in the oven for 30 minutes, roasting them at a temperature of 165C/330F.
After that I raise the temperature to 180C/360F and add a tray of mixed veggies -carrots, onions, garlic (a whole knob, top cut off) bell peppers, eggplant and/or zucchini – for another 20-30 minutes until they are roasted and golden brown but certainly not burnt.
Let your kids help you out
I usually have the kids help me out; one cuts the vegetables and the other lines one baking tray with halved tomatoes and a second one with the rest of the veggies.
For kids to try more vegetables (or any foods for that matter) I think it is important that they are involved in the process of preparing food; when they see how something is made they are more likely to try it out. Also, they feel proud of their work and will definitely be more willing to eat the food they prepared theirselves.
Blend all the vegetables into a smooth sauce
Once the vegetables are roasted, I transfer them to a large sauce pan and use an immersion blender to transform the roasted veggies into a smooth sauce. I try the sauce and add salt and pepper to taste.
This sauce is so flavorful! It is so easy to make! I am telling you it is the best! We love it and we hope you do too. It is
so easy to make – incredibly flavorful – wholesome – a great way to get your kids involved in the kitchen – SO DELICIOUS!
If you like this sauce, you will also love my oven roasted tomato sauce and oven roasted tomato soup.
Easy oven roasted veggie sauce
Equipment
- (immersion) blender
- 2x 12″x10″ roasting pan/baking tray
Ingredients
- 12 ripe tomatoes (cut in half)
- 3 tsp dried oregano
- 4 tbsp balsamic vinegar
- 6 tbsp extra virgen olive oil (divided)
- sea salt and black pepper (to taste)
- 1 large carrot (or several smaller ones, cut into chunks)(or omit and use more of the other veggies)
- 1 large eggplant (cut into thick slices)(or omit and use more of the other veggies)
- 1 zucchini (cut into thick slices)(or omit and use more of the other veggies)
- 1 large yellow/orange/red bell pepper (cut into chunky wedges)(or omit and use more of the other veggies)
- 1 medium red onion (cut into rings)
- 1 knob garlic (cut the top of the knob and drizzle with olive oil)
Instructions
- Preheat the oven to 165C/330F.
- Divide halved tomatoes over a 12″x10″ roasting pan, cut side up. Sprinkle with oregano, salt and pepper and drizzled with balsamic vinegar and 4 tbsp of olive oil.
- Place your roasting pan in the oven on the middle rack. Roast for 30 minutes.
- Grease the other baking tray and add the cut up veggies. Place the knob of garlic on it as well (don't forget to cut of the top) and drizzle it with a bit of olive oil (so it seeps into the knob of garlic reaching all the cloves).
- Raise the oven temperature to 180C/360F and slide this baking tray next to the tomatoes in the oven. Roast for 20-30 minutes until golden brown and softened.
- Take the roasting pans out of the oven and transfer all of the veggies to a large sauce pan. Use an immersion blender to turn the veggies into a smooth sauce. Or transfer to a blender to blend into a sauce (just make sure the tomatoes are cooled off considerably; most blenders don't like hot content).
- Taste the sauce. Add salt and pepper to your liking. I usually add 1 tsp of fine grain sea salt and a few cracks of freshly grounded black pepper.
- Your sauce is ready to serve (over fresh (zucchini) noodles) or use it as a pizza sauce. Enjoy!
DID YOU MAKE THIS RECIPE?
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